These sweets made with Kona coffee sprouts stand out for two reasons. They are exceptionally easy to prepare and taste like coffee butter. As the texture resembles that of coffee beans, the flavor controller is the chocolate touch of Kona Coffee beans.
Kona Coffee Cookie Tips
Tasters use words like creamy, sweet, clean and sweet to describe it. The professional chefs go a step further and say it is clear and has a long-lasting taste pointing to chocolate. The recipe originally came from the Kona Coffee Cultural Festival. It changed a bit to include the use of fresh peanut butter and some vanilla butter. It is also known to add macadamia to the batter. This recipe will work with any coffee, but use Kona if you can. This Chocolate like background of Kona works well in many candies. It can be used to make a young bakery so the installation could be a family bond with ease of cleaning. Here is the recipe for these slightly soft treats.
A Special 100% Kona Coffee Festival
100% Kona coffee beans is an exceptional product that is grown exclusively in the north and south. Kona creates an ideal environment for harvesting this exclusive 100% Kona Coffee beans. There are hundreds of 100% Kona Coffee Farms in Kona, and many offer excursions to the public. The Kona Coffee Cultural Festival, which takes place in November in Kailua Kona, is an event for coffee lovers. Coffee, once grown in all districts of Hawaii, stores and award-winning farms are located in Kau, Puna and Hilo. Try the freshly prepared glass and discover the rich aroma that makes the coffee jar so popular.
Sweet Treats in Kona’s Coffee
From Kona kitchen
- 2 tablespoons vegetable oil
- 1/2 cup of butter
- 1/2 cup of golden brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1/2 cups of peanut butter
- tablespoons Kona coffee extract
- 1/2 teaspoon vanilla extract
- 1/2 cups of all-purpose flour
- 1/2 cup macadamia, rough chopped (optional) Replacement: Kona coffee k cup
- Heat the oven to 375 degrees F.
- Place buttercream in the mixer bowl. Gradually add brown and white sugar and wrap it up to fit. Add egg, salt, baking soda, peanut butter, Kona coffee and vanilla. Mix until they become creamy. Sift flour and gradually add to batter. Barter will be thick. Bend in nuts if you are using it.
- Using the tablespoon put the dough on ungreased leaves. Press down and make a cross with the fork. Bake 15 minutes or until brown.
If you want yours to be softer or you prefer yours that way, remove it from the baking sheet shortly after you remove it from the oven. If you prefer a vegetable tray, let it cool down on the baking tray.