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As a curious-natured human who loves food, I’m always eager to try new recipes and ingredients. While poking around online one day, I came across coconut palm sugar and read about its properties and how this sweetener is made. I learned that coconut sugar undergoes minimal processing by tapping the tree’s flower-bud stem to access its nectar, preserving more of its natural properties and potentially reducing exposure to harmful chemicals and additives often found in highly processed sugars. Its sourcing from coconut palm trees also contributes to its appeal, as coconut palms require less water and fewer pesticides than other sugar sources like sugarcane, aligning with my personal sustainability goals.
So, I recently purchased a bag of this seemingly amazing coconut sugar and decided to try it for myself. Upon first taste, I noticed the granules were medium brown with a caramelized flavour and a distinct difference in texture over regular refined sugar. Although not in any way unpleasant, I immediately wondered how this coconut sugar would compare to “regular” sugar in baked goods.
Meltaways are classic cookies that always satisfy a sweet craving. A traditional Meltaway has powdered sugar in both the cookie and the melting glaze that tops them. I thought this would be a great place to start experimenting with my new coconut sweetener. But first, I had to figure out how to make the granules into powder. Back to Google I went to learn this process. It turns out it is relatively simple, actually, and I’ve included the basic instructions below.
Instructions
Of course, I wouldn’t skip the opportunity to create a new seaberry-flavoured confection, so I used spice-infused pure sea buckthorn juice for both the cookie and the glaze in my recipe.
Additionally, I made one glaze with regular powdered sugar to compare results.
Overall, the cookies themselves tasted very close to a basic shortbread. The combination of seaberry juice and coconut sugar gave the cookie a lightly toasted colour and a lightly spiced caramel flavour.
The glazes are where the most difference is apparent. The coconut palm sugar and seaberry glaze has a deep, almost chocolate colour and a lovely pronounced spiced caramel flavour.
The glaze made with regular powdered sugar and spiced seaberry juice was beautifully yellow-coloured, and the flavour of the sea buckthorn juice was far more noticeable.
Although the results were very different between the two glazes, my friends and family “taste testers” declared both cookies delicious winners.
Ingredients
For the cookie dough:
For the Seaberry glaze:
Instructions
If you decide to try this recipe, please let me know what you think in the comments below.
BENEFITS
With 70% of our immune system residing in our gut, what we put into it, counts! Sea buckthorn juice is known to help achieve balanced nutrient intake, cold and flu resistance and increased energy levels. It’s inflammation reducing antioxidants help athletes fight body fatigue, and the balanced Omegas fatty acids 3 – 6, 7* & 9, are considered to have a clear role in the prevention and healing of certain Atopic disorders.
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