Have just grabbed some coconut sugar from the mine, Coconut sugar comes in a sticky, cylindrical block that resembles a core sample drilled out of the ground on a construction site. Luckily, it tastes sweet and crunchy and is easily grated so that you can use it in any recipe that calls for brown sugar.
We used it in a receipe from kidspot.com.au for chocolate biccies, in place of brown sugar. Click on the recipe here or else read on for the not-very-hard, adapted instructions. Mix 2 eggs, a cup of grated coconut sugar, a teaspoon of vanilla and half a cup of olive oil, with a whisk. In a separate bowl, mix 2 cups of flour, a tablespoon of baking powder and half a cup of dutch cocoa. Add dry ingredients into wet and mix with a wooden spoon. We added about 100 grams of chocolate chips for extra-ness. Roll into small balls, flatten slightly with a fork dipped in flour, place on baking paper on trays and cook for 10-12 minutes at 170 degrees. The recipe originally said 12-15 minutes at 180 degrees, but ours is a hot oven, so we adjusted accordingly.
Some say coconut sugar is a little more healthful than refined table sugar. We’re not sure – it’s still sugar. But hey – you may as well pretend to be virtuous. And the taste can’t be beat!