I joined Tuesdays with Dorie on St. Patrick’s Day and made my first recipe: Banana Cream Pie. Before I posted my inaugural TWD post, I went back and read every other members posts from the last recipes just to see how it was done. I didn’t want to commit any TWD faux pas on my first post! I wound up reading all the posts on the Coconut Butter Thins recipes – and with only one or two exceptions, every single post about these cookies was a flat out rave. Everyone seemed to have a different experience with the recipe, but regardless of the outcome everyone said that these cookies simply killed.
By the time I was done reading, I knew I had to make them. The recipe looked dead simple and I thought I could knock them out before I left town last week, so on Wednesday night I stopped at the grocery store on the way home and got the coconut and the macadamia nuts (whoa – $$$). I had everything else.
I also had an interesting time with these cookies and wound up practically getting 3 different cookies out of the one recipe. Here’s my recap:
I made these the night before I was due to go out of town, so I threw the chilled dough right into the freezer after rolling it out in the plastic bag. Because the surface I put it on wasn’t completely flat, the dough froze in a slight dome shape. When I tried to cut it, it “shattered” in places and I wound up with some oddly shaped bits of cookie as you can see.
I didn’t get any spreading from these at all – I think because the dough was still frozen and so the cookies held their shape in the oven. I cooked them for nearly 22 mins. These made lovely, blocky, thick, shortbread-type cookies. They had a nice crunch on the outside and a wonderful chewiness on the inside. Yummy. Already I was considering this recipe a success.
By then the dough had begun to thaw and little and was softer and more pliable, although still chilled. The next batch went into the oven and I “smushed” them just a little with my spatula to encourage the spreading that Dorie talks about (I was still looking for that “lacy edge” that she and many others mentioned). This batch spread a little more, was a little crispier all through the cookie. Also a success, but still not quite there for me yet. I mixed a quick little glaze with the juice of 1/2 of the lime and some powdered sugar and glazed these – it gave them a nice bright zip and tang – and then set them aside for the next batch.
I was still in search of that delicate lacy-ness that everyone was talking about. By that time the dough had completely thawed, so I tried something drastic. I first gathered all my remaining sliced cookies into one pile, then I used the large side of my melon-baller to scoop out just enough cookie to make small rounds. Then I rolled them into cute little balls
Then I took a drinking glass dipped in sugar …
… and smashed the holy living heck out of them …
… which left me with a sheet full of super-thin, round cookies to put into the oven.
These – THESE – are the cookies I was looking for. This is what I was imagining as I read through all the reviews. This is what I could feel in my mouth before I even made the cookies; that delicate crumbly edge, that snap as you bit into them, the subtle flavors of lime and the hint of saltiness from the nuts.
This will definitely become a go-to cookie recipe for me. Now that I have the feel for them, I’ll start playing. I think the next variation will try chopped pecans instead of macadamia and maybe a sprinkle of salt mixed with sugar on top.
The recipe is available on page 145 of Baking: From My Home to Yours by Dorie Greenspan.
Now, excuse me while I go eat more cookies!