Breadcrumb Cookies…Holiday Edition

I realize Christmas has come and gone, and I also realize (as of today!) King’s Hawaiian has had my recipe for Coconut Chocolate Chip Cookies with Macadamia Nuts and Holiday Sprinkles posted on their blog for well over a week now, yet I haven’t blogged about it.  I wanted to share the recipe with you all, dear readers, but was waiting until it was posted on their blog.

How it escaped me that it had been posted, I’ll never know.  But, it’s all good!  I’m going to share now!

King's Hawaiian Breadcrumb Christmas Cookies!

King’s Hawaiian Breadcrumb Christmas Cookies!

These cookies are so easy to customize and they would make excellent Valentine’s Day cookies!  I’m picturing red, white and pink sprinkles.  White chocolate chips.  Dark Chocolate Chips. Shredded coconut. Chopped dried cherries.  Oh yes, now that would be a fabulous cookie!

The urge to make a cookie out of King’s Hawaiian Bread struck me late one night, while watching television.  I swear, TV brings out my creativity. :)

I wasn’t sure how it would be done, exactly.  Or, how my substitutions would affect the end product.  But the urge was strong, so I threw a bunch of cookie ingredients and fresh King’s Hawaiian Bread crumbs into a bowl, and kept adding more until I was satisfied with the dough’s texture.  Then, I baked them up and took them to work.

My co-workers are the perfect (and willing taste testers) for my experiments!

Making Fresh Breadcrumbs:

Because I didn’t need a lot of breadcrumbs and I wanted a super-fine crumb, I chose to grind my bread in a clean coffee/spice grinder and pulsed until the bread had reached the texture I was looking for.

Toss one roll in at a time.

Toss one roll in at a time.

Final Product!

Final Product!

My co-workers liked the cookie, but some felt it wasn’t quite soft enough.  So, I tried again.  I’m a cookie perfectionist, don’t ‘cha know?  

I messed around with the sugars and the flour/breadcrumb ratio.  I tossed in an extra egg yolk.

Cookie Dough

Cookie Dough

Then I put them in the oven and hoped for the best!

It worked!  The cookies were nicely colored, soft–but not too soft, and the flavor was awesome!

You can read King’s Hawaiian’s Blog about this cookie: HERE

or

You can get the recipe directly from King’s Hawaiian: HERE

Trust me, if you love coconut (and King’s Hawaiian Bread) as much as I do, you’ll want to make this cookie!

King's Hawaiian Breadcrumb Cookies

King’s Hawaiian Breadcrumb Cookies

I also wanted to add, we really do love King’s Hawaiian Bread in our household.  I’m not just blogging about them because they’ve asked me to or offered me free bread or anything like that.  The truth is that my husband is addicted to the sweet little rolls.  They remind him of the pav back in India, and they’re a brand we love.  

Piyush can’t be trusted with an open package of King’s Hawaiian Sweet Rolls.  He’ll eat the ENTIRE thing! True story.

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5 thoughts on “Breadcrumb Cookies…Holiday Edition

  1. Chef Randall

    I’ll say this is some Fancy Pantry..those cookies are great!! :) Were did you get the picture of logo for your header of the blog? Very nice!!.

    Like to invite you to savorthrfodd.wordpress.com. A lot to see, I think you will enjoy. While you are there sign up to follow, it’s FREE.

    I look forward to your next post. Thanks for your time and consideration.

    Chef Randall
    savorthefood.wordpress.com

    Reply
  2. lovethechef

    These cookies look wonderful, Shari.
    When cooking for myself I have to make everything gluten free. Perhaps I can convert them. My granddaughters would love the way they look… kind of like confetti!

    Reply

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