This week's Tuesdays With Dorie recipe is Coconut Butter Thins. The foundation of this cookie is a shortbread dough, which is embellished with coconut, macadamia, and lime zest. These components are not necessarily in my top 10 list of favorite ingredients/flavors, and I confess that I wasn't excited about making these cookies.
The instructions for this cookie are pretty straightforward, and for the most part I followed the recipe as written. My only minor adjustment was finely grinding the coconut along with the macadamias.In the book, Dorie Greenspan describes these cookies as wafery and lacey. Even with that knowledge, I was surprised that my cookie dough squares spread like crazy in the oven! Either the spreading is intended, or else the overnight rest in the fridge and freezing the cut cookie dough didn't help the cookies retain its shape. Now, I'm curious to see how everyone else's cookies turned out.
So much for how they look...more importantly, how do they taste? After taking one bite of this cookie, I realized that I should keep an open mind --- these cookies are unbelievably flavorful and delicious!!!! The texture is a perfect balance of crispy and tender, and the coconut, macadamia and lime flavors are really wonderful together (I think next time I will increase the amount of lime zest --- loved the flavor). I will say that this gem is one of my favorite TWD recipes to date (and that's saying something, as the group has made some pretty terrific treats).Thanks Jayne of The Barefoot Kitchen Witch for selecting this divine cookie! If you want to make this delicious cookie yourself, head over to Jayne's blog for the recipe. For more delicious cookies, check out the TWD blogroll.
