I am a procrastinator baker. If there is dusting to be done, I bake cookies. Pictures to be hung? I make bread. Toilets to cleaned? I must find a use for those browning bananas.
So this weekend when the floors desperately needed to be swept and mopped, I found myself in the kitchen once again baking up this week’s Tuesday’s with Dorie selection, Coconut Butter Thins.
This is a recipe I wouldn’t have chosen on my own, which makes me glad to be baking along with a group. Just like being in a book club, you are forced to leave your comfort zone and are often pleasantly surprised. With these cookies, I was surprised that they were so good. Like a shortbread in the sense that the basis is only butter, flour, and sugar, they are then turned into a kind of tropical butter thin with the addition of lime zest, coconut, macadamia nuts and coriander.
When I baked these, they did spread out into ‘thins”. I baked one pan a little longer than the other just to compare, and the first stayed softer than the ones that browned and got a little crispy on the edges. They tasted really good both ways, I think. I liked them more than I thought, and every time I eat a little piece of one, I have to finish off the rest. That can be good and bad.
So, if you’ve got some sheets to change today, hop on over to Jayne’s blog, The Barefoot Kitchen Witch, and get the recipe for these yummy cookies.