I wasn't really sure what to expect from this recipe - and from the photo in the book it's a little hard to tell what these will look like. But after testing so many other recipes in Cookies and Brownies, I just trust that they'll taste great, even if they look a little funky. In the end, these turned out to be like wonderfully chewy coconut macaroons, but with a little more structure and a different shape.
A few notes about this recipe:
- The yield isn't very high in these cookies, and that might be because of how I cut the dough or how large my bar was before it went into the fridge. But because they're so rich, one cookie is more than enough for most tasters. If you make this recipe, you might want to creatively cut the rectangle to allow for more individual pieces.
- Assume 1 c flour = 4.5 oz
- The dough firms up well in the fridge, and is easy to cut.
- The dough is quite greasy so the pan shouldn't need to be greased
6 T unsalted butter, softened
2/3 c sugar
1/4 tsp salt
1 tsp vanilla extract
1 c unsweetened dried coconut (available at health food stores, or by mail order)
1 c + 2 T AP flour
2 T water
1 or 2 cookie sheets, lined with parchment paper or greased
- Using the back of a large spoon or with an electric mixer, in a medium bowl mix the butter with the sugar and salt until smooth and creamy, not at all fluffy.
- Mix in the coconut.
- Add the flour and mix with your fingers, pinching and gathering the mixture until it resembles damp crumbs.
- Drizzle in the water and continue to mix with your fingers, pinching and gathering the dough until the water seems well distributed. The dough will not form a smooth, cohesive mass; it will be crumbly, but it will stick together when you press it.
- Turn it out on a large sheet of foil.
- Press the dough into a 6 x 9 inch rectangle a scant 1/2" thick.
- Fold the foil over the rectangle, and wrap the dough overnight.
- Slide a cookie sheet under the package and refrigerate for 2 hours or overnight.
- Preheat the oven to 350F. Position racks in the upper and lower thirds of the oven.
- Use a long sharp knife to trim 1 short edge of the dough rectangle.
- Then cut a slice a scant 3/8" wide. Use the knife to transfer the slice to the cookie sheet, placing it cut side up.
- Cut and transfer each slice, placing them at least 1 inch apart. If some break, just push them back together or bake them broken; they will look and taste great anyway.
- Bake for 12 to 14 minutes, or until the cookies just begin to turn golden at the edges.
- Rotate the cookie sheets from top to bottom and front to back halfway through the baking time to ensure even baking.
- Slide the parchment carefully onto a rack or set the pan itself on a rack to cool.
- Cool cookies completely before stacking or storing.
Makes about 32 6-inch sticks
Cookies are most delicious on the day they are baked. May be stored, airtight, for several days.
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.