Coconut Meltaway Cookies

The pressure builds and you start counting down minutes until you eat. You spot the sealing ring snug on your pressure cooker lid, ready for the job. That little piece feels like it holds the promise for what's coming next. You can almost sense those soft, meltaway cookies forming inside.

It's not just about cookies, is it? It's the way the coconut oil blends with the cane sugar, creating that sweet base that's soft and inviting. And you notice the coconut cream adding just the right kind of tender pull to the dough, making each bite something special. You're kinda excited to watch the broth depth not really matter here because this is all about careful timing and that gentle, fast pressurized heat.

While the pressure cooker hums, you feel the quick release moments away, freeing these dreamy treats. You sense the slow release values of patience have paid off, cause these cookies come out tender and ready to melt. Counting down these minutes feels like forever, but you know it's gonna be well worth it when you finally get that first taste.

The Truth About Fast Tender Results

• Pressure cookers distribute heat evenly which helps create a nice tender pull in the dough.
• The sealing ring traps steam, keeping moisture from drying the cookies out.
• Quick release stops cooking right when timer hits, so you don't overbake and lose softness.
• Slow release can be used if you want a slightly denser cookie with a chewier texture.
• Though broth depth mostly matters in savory dishes, here layering parchment on your baking tray keeps things moist and soft.

Everything You Need Lined Up

First you gotta gather these 10 basics for making these cookies happen. You already know the main stars gotta be coconut oil and vegetable shortening which together keep things creamy soft inside.

• 6 tablespoons softened coconut oil
• ½ cup organic vegetable shortening or more coconut oil if you prefer
• 1 cup plus 2 tablespoons organic cane sugar
• ½ cup coconut cream
• 1 teaspoon vanilla extract
• 2 teaspoons coconut extract (maybe add 1 or 2 more depending on flavor strength)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 cups all purpose flour
• About ½ cup organic powdered sugar for rolling dough balls

If you want, you can add 36 dairy free milk chocolate squares on the side or folded inside for a little surprise in every bite. Just remember to use dairy free chocolate if needed to keep that vegan vibe intact.

The Full Pressure Cooker Journey

Step one is preheating your oven to 350°F and lining a baking sheet with parchment paper just as usual. You'll still bake these after pressure cooking to get that perfect outer texture.

Next you mix the softened coconut oil and vegetable shortening until creamy. It gotta be smooth and well-blended so the sugar and creams can attach nicely. Add the cane sugar, coconut cream, vanilla and coconut extracts, then mix it all real good like.

Once your wet mix is ready, whisk together baking powder, salt, and flour in a separate bowl. Slowly add the dry ingredients to your wet stuff, stirring till dough pulls together good.

Now comes the fun part. Scoop tablespoon-sized chunks and roll them in powdered sugar until they look kinda snowy and sweet. Space them a couple inches apart on your prepared sheet.

Place the tray in the oven and bake for 12-15 minutes or till edges turn just a little golden. The outside will be tender but firm, with that soft meltaway inside waiting.

While baking, your pressure cooker was working its job making sure moisture's locked inside for extra softness. You gotta trust that sealing ring, that quick release, and that broth depth balance all working to make these cookies dreamy.

After baking, cool the cookies on the baking sheet for a few minutes before moving them to a wire rack. They finish setting up just right so you get that perfect tender bite every time.

Easy Tweaks That Make Life Simple

• You can swap vegetable shortening for all coconut oil if that's your jam, just expect your cookies to be a little softer.
• Use dairy free chocolate chips instead of squares if that's what you've got around. Why not toss 'em in the dough for a surprise?
• Rolling dough balls in powdered sugar helps them not stick, but you can also chill the dough ball first if your kitchen's warm.
• Got a handheld mixer? Use it for blending coconut oil and shortening quicker and creamier with less effort.

When You Finally Get to Eat

That first bite feels like a soft coconut hug. The cookie gently melts right as you sink your teeth in, releasing that coconut and vanilla scent you smelled all through the kitchen.

You sense the perfect tender pull - not dry or crumbly but just soft enough to easily leave behind a few sweet flakes on your fingertips. It's kinda dang satisfying, that first taste of something you made from scratch.

Chocolate squares hiding inside bring a small, creamy surprise. They aren't overpowering but add just the right little contrast, letting you savor each chew a bit longer. You're gonna feel that meltaway cookie love for sure.

Smart Storage That Actually Works

First up, airtight containers are your best friend. The cookies stay soft and fresh longer when moisture can't sneak out. Keep the container somewhere cool and dry for the best results.

If you wanna freeze them, just wrap each cookie individually in parchment paper and toss 'em in a zip-top bag. When you wanna enjoy, pop 'em out to thaw at room temperature and they'll still taste fresh.

For short term storage, just a cookie tin or jar with a loose lid might do okay if you eat them quick. But the airtight or freezer option keeps that tender pull intact way better.

Everything Else You Wondered About

• Q: Can I make these cookies fully in the pressure cooker without baking?
  A: For this recipe, baking helps get that lovely outside texture. Pressure cooking alone won't brown or slightly crisp edges.
• Q: How long should I use slow release instead of quick release?
  A: Slow release can be a few minutes to 10, it'll give denser texture if you want a chewier cookie.
• Q: What if I don't have coconut extracts?
  A: Vanilla alone works fine but coconut gives that extra depth. You can totally skip or add a little almond extract for fun.
• Q: Can I use gluten-free flour?
  A: Sure! Just be ready for a slightly different texture and maybe add a bit more liquid to the dough if it feels dry.
• Q: How to avoid cookies sticking to parchment?
  A: Rolling dough balls in powdered sugar really helps or you can lightly grease the parchment paper just a smidge.
• Q: Can I double the recipe?
  A: Yep, just watch the baking sheet space and time. Doubling means you might need to bake in batches for best results.