Persimmon, Walnut, & Coconut Cookies

Persimmons are one of those fruits a lot of home bakers walk past because they don’t know what to do with them. These cookies make the case for grabbing some next time you see them. Ripe Hachiya persimmon pulp is custardy and almost honey-sweet, and it bakes into a soft, cake-like cookie that hits like a fall spice cookie with extra moisture and depth.

Ripeness is everything here. Hachiya persimmons need to be jelly-soft, almost translucent, before they’re sweet enough to use. If they’re still firm, they’re aggressively astringent and will pucker your mouth. Fuyu persimmons are different (they can be eaten firm), but for pulp recipes like this one, you want the squishy-ripe Hachiya kind.

The shredded coconut and chopped walnuts go in for texture and toasted flavor. The lemon extract is a clever counter to the sweet, custardy persimmon. It keeps the cookie from getting cloying. Cinnamon and allspice round it out with classic baking-spice warmth.

Pro Tips

• Strain the persimmon pulp through a coarse sieve to break up any fibrous strings before measuring.
• Toast the walnuts before adding for deeper flavor.
• These cookies are soft and stay soft. Don’t expect a crisp edge.
• Pull them when they’re set on top but still pale. Overbaked persimmon cookies get tough.

Variations

• Swap walnuts for pecans or pumpkin seeds.
• Add a half-cup of raisins or dried cranberries for chew.
• Drizzle with a simple lemon glaze once cool to play up the citrus note.