If Jayne of The Barefoot Kitchen Witch hadn’t chosen Coconut Butter Thins for TWD, I probably never would have baked them. Even though they’re made with some of my favorite things– coconut, coriander and macadamias– they just didn’t sound “substantial” enough for me to have paid them real consideration. I would have missed out, because although they aren’t too fancy, they were just right in so many ways. Just right with lemon curd sandwiched between them; just right with a little bowl of ice cream; just right all on their own. They were golden, crispy, buttery and a little crumbly. Mine didn’t turn lacy like Dorie said they would in her intro description, but that could have been because I parked them in the freezer before baking so they’d hold their square shape.
These sound delicious! I probably wouldn’t have made them either, as I’m not keen on very thin, lacy cookies. So very good to know a bit of time in the freezer helps them hold their shape! How long would you recommend? K x
I was thinking the same thing— I didn’t give these cookies enough credit when I first read the recipe. They are absolutely delicious! Ice cream sounds like a perfect accompaniament for these delicious cookies!
Wow, your thins look beautiful! I’m glad that they didn’t turn lacy; I like a cookie with a bit of bite. Plus, they sound so fantastic with that ice cream, or better yet, the lemon curd you mentioned!!
I wouldn’t have made them either, so I’m glad Jayne picked them! I love the texture of these cookies. And the taste too, of course. Mine didn’t turnout lacey either, and I didn’t rechill them before baking. Yours look scrumptious!
They were just delish! I will make them again. I added 2 T less butter, a high altitude adjustment that has been working for me. I loved the gallon bag rolling trick, it was the best. I’m going to visit my daughter in Chicago soon, you can be sure a tin of these will find their way in my carry on. They are too good not to share.