I have been in bed with covid for the last week. Yes, after 2 years of restrictions and 3 vaccinations, I managed to get sick within 2 months of restrictions loosening. Despite the cough, fever, and fatigue, the worst outcome of my positive test so far is that I haven’t been able to go into the public areas of my home, specifically the kitchen. Being stuck at home without being able to bake has made me go over things I have baked in the past, which is where the actual point of this article comes in.
I first made these fiddle diddle cookies in foods class at school. While the recipe I was provided with was decent (I later discovered it originated from this post on Food.com), it left something to be desired. After a few rounds of testing, I finally came up with a recipe that was perfect. There is no baking necessary, and the cookie can be made in under half an hour! The shredded coconut and coconut extract add a strong but not overpowering flavour, while also adding texture. The chocolatey notes from cocoa powder perfectly compliment the coconut. Finally, the cookie is not too sweet, which really just means that you can have as many as you want without having a sugar crash.
Without further ado, here is my fiddle diddle recipe!
Ingredients:
- 0.5 cup unsalted butter
- 1.5 cups granulated sugar (can be increased to up to 2 cups)
- 0.5 cup milk
- 6 tbsp cocoa powder
- 3 cups quick-cooking rolled oats (do NOT use instant oats)
- 0.5 + 2 tbsp medium coconut
- 0.5 cup chopped walnuts or almonds (or both!)
- 1 pinch salt
- 1 tsp espresso powder
- 2-3 tsp vanilla extract
- 1 tsp coconut extract
Recipe:
- Put the butter or margarine, sugar and milk into the saucepan. Heat on medium, stirring often, until it comes to a boil. Remove pan from heat.
- Add all remaining ingredients. Stir well. Drop by rounded teaspoonfuls onto parchment paper (a cookie scoop also works well). Cool completely.
- Store in a container with a lid and parchment paper between the layers. Makes about 40 cookies.
I hope you try this recipe!
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