White Chocolate Persimmon Cake Cookies

When we went back to the states in August, there was a striking contrast with the size of produce at the grocery store. Everything looked GIGANTIC compared to what we get in Vietnam! Case in point is the Hachiya persimmons I used for this recipe. I estimated about 6 mini Hachiya persimmons to be proportionate to the two that the recipe mentions.

The thought of over ripe persimmons going to waste was a good reason to preheat the x-large toaster oven to bake some cookies. The cookies have a cake-like texture and the pieces of Hachiya decorate the cookies with pretty streaks of orange. White chocolate chips add creaminess to the cookie like a carrot cake topped with cream cheese, but without the tang. The addition of molasses gives a little extra depth of flavor with the spices. These cookies are even better the next day as the flavors develop and the fruit keeps the cookies soft and moist.

White Chocolate Persimmon Cake Cookies
(Adapted from AllRecipes.com)

2 ripe Hachiya persimmons, roughly pureed
1 tsp. of baking soda
2 cups of all-purpose flour
1/2 tsp. of ground cinnamon
1/4 tsp. of ground nutmeg
1/2 tsp. of salt
1 egg
1 cup of white sugar
1 tsp. of molasses
1/2 cup of butter
1 cup of white chocolate chips
½ cup of dessicated coconut

Preheat oven to 350 degrees F (180 degrees C). Dissolve baking soda in persimmon pulp and set aside. Sift flour, spices and salt together, set aside. Cream together butter or margarine sugar, and molasses until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in coconut and white chocolate chips. If the dough is too soft, refrigerate for at least 30 minutes. The consistency should be in between cake batter and cookie dough. Drop dough in spoonfuls onto a greased cookie sheet. Bake for 14 minutes.


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