I still had almond meal left over from the almond logs I made, so I figured I might as well make these delicious coconut butter thins from Tuesdays with Dorie. I came upon this adaptation of the original recipe on The Brown Eyed Baker, and since adaptation (and running out of ingredients) is the mother of invention, I thought I’d give these a go with a few tweaks.
Since my blog is called Chocolate Fool, it is hard to make something that doesn’t involve chocolate – and why would I want to? =) I didn’t have enough macadamia nuts and couldn’t run to the store at 1am, so I used half chopped macadamia nuts and half chopped almonds. I also only had a really sad looking, shrivelled lime, so I used the zest of two lemons. And since I still had some almond meal, I substituted 1/2 of flour for almond meal. These beauties came out wonderfully – they had the lacy edges that Dorie spoke of, and the combination of coconut/almonds/macadamia nuts and lemon was amazing.
The dipping in chocolate was really not necessary, but it does give these cookies an extra push – and the sprinkle of coconut flakes on top is just oh so pretty!
(adapted from Brown Eyed Baker, who adapted it from Tuesdays with Dorie)
- 1 cup all-purpose flour
- 1/2 cup almond meal
- ¼ cup cornstarch
- ¼ teaspoon salt
- Pinch of ground coriander
- 2/3 cup sugar
- Grated zest of 2 lemons
- 1/2 cup unsalted butter, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2/3 cup sweetened shredded coconut + extra for sprinkling
- 1/4 cup chopped macadamia nuts
- 1/4 cup chopped almonds
- 1/2 cup semit sweet chocolate
- Whisk together the flour, cornstarch, salt and coriander.
- If you want to get a little more flavor out of the lemon zest, put the sugar and zest in the
mixer bowl and, using your fingertips or spoon, work the zest into the sugar until the sugar is
moist and the mixture fragrant.
- Working with a stand mixer or with a hand mixer in a large bowl, beat the butter, sugar and zest on medium speed for about 3 minutes, or until smooth.
- Beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture, mixing only until the dry ingredients disappear.
- Add the coconut and nuts and pulse to incorporate them.
- There will probably be some dry ingredients in the bottom of the bowl – don’t work them in with the mixer, just reach into the bowl and knead them in.
- Transfer the soft, sticky dough to a gallon-size zipper-lock bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10 1/2-inch rectangle that’s ¼inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag,
pressing out as much air as possible, and refrigerate the dough for at least 2 hours or for up to 2 days.
- Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F.
- Line two baking sheets with parchment or silicone mats.
- Put the plastic bag on a cutting board and slit it open. Turn the dough out onto the board
(discard the bag), and, using a ruler as a guide and a sharp knife, cut it into 32 squares,
each roughly 1 ½ inches on a side.
- Transfer the squares to the baking sheets, leaving about 2 inches between them.
- Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at
the midway point.
- The shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack and cool to room temperature.
- Melt the chocolate in the microwave at 30 second intervals until smooth. Dip half of the cookies in the chocolate, and lay on wax paper to cool. Sprinkle with coconut flakes before the chocolate sets.
- Wow your friend and family – but make sure to keep some for yourself!