This week's Tuesdays with Dorie (TWD) recipe was chosen by Jayne of The Barefoot Kitchen Witch: Coconut Butter Thins. They're basically shortbread cookies with chopped macadamia nuts, shredded coconut, and a hint of lime.
The recipe is as simple as any other shortbread cookie recipe. Dorie warns that you should place these two inches apart on the baking sheet, but I surprisingly found that mine only spread a little bit. It seems that others had their cookies spread quite a bit, so I'm not sure what the difference was.
These cookies were very delicate. The coconut made them slightly chewy, but otherwise the coconut flavor wasn't too pronounced. There were many reports this week that coconut haters could not even taste the coconut in this recipe. The macadamia nuts gave them a nice crunch, too. Dorie's idea to rub the sugar with some lime zest was marvelous - coconut and lime are flavors that pair very well. These cookies were simple and delicious. I will definitely make them again.
Thanks Jayne, for choosing these cookies. If you would like the recipe, you can find it here. Make sure you visit the TWD Blogroll to see what everyone else thought about this buttery treat!
* Recipes notes:
- I didn't have a gallon size ziploc bag so I simply rolled my dough out between two pieces of plastic wrap until it was a 1/4-inch thickness.
- I baked my cookies for the full 20 minutes.
- Let the cookies rest of the baking sheet for about 1 minute before transferring them to a rack to cool - they are very delicate and may not make it in one piece if you transfer them too early.
- Wrapped well, these cookies will keep for a few days at room temperature. They will keep in the freezer for 2 months.
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