Biscoff the Beaten Path
Steamed Chewy Coconut-Biscoff Cookie Candies
35 minutes
Serves 4
DessertGluten-free
Herb's take
Inspired by Southeast Asian steamed sweets, this recipe transforms Biscoff cookies and cookie butter into an undeniably chewy coconut treat. If you've never steamed a cookie, prepare for a little confectionary science magic.
Equipment needed
- Steamer large enough for 8-inch baking dish
- 8-inch square baking dish
- parchment paper
Ingredients
Yield
4
Instructions
- 01Line an 8-inch square baking dish with parchment paper, leaving overhang on two sides for easy removal.
- 02In a large bowl, combine the Biscoff cookies (finely crushed), Biscoff cookie butter, 1 cup sweetened dried coconut, sweetened condensed milk, melted butter, vanilla extract, and kosher salt. Stir with a sturdy spatula until a thick, sticky dough forms.
- 03Scoop the dough into the prepared dish and press it firmly into an even layer using a spatula or the back of a spoon.
- 04Set up a steamer large enough to fit your baking dish. Bring 2 inches of water to a boil, then lower to a steady simmer. Carefully place the pan in the steamer, cover tightly, and steam for 15 minutes.
- 05Remove the dish from the steamer and let cool at room temperature until comfortably warm but not hot, about 10 minutes.
- 06Lift the confection out of the pan using the parchment. Cut into 1-inch squares or diamonds.
- 07Roll each piece in the extra 1/2 cup shredded coconut to coat the sticky surface.
- 08Arrange the candies on a serving plate and sprinkle with the extra crushed Biscoff cookies for a little crunch and visual flair.
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