Comments on: toasted coconut shortbread http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/ Wed, 23 May 2012 22:18:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nicole http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-1871773 Nicole Thu, 17 May 2012 05:45:57 +0000 http://smittenkitchen.com/?p=1987#comment-1871773 Holy moly! These cookies turned out great. Just the right balance of flavors. I always loved shortbread to be just plain, but these take shortbread to a whole other level. Thanks for the recipe, will be a favorite of mine for a long time. Super easy to do which makes it great with a tight schedule. Little hint though, the coconut will toast just as good if you were to pan toast it on the stovetop at around a medium temp. Just make sure to keep a closer eye on it and stir a lot. Holy moly! These cookies turned out great. Just the right balance of flavors. I always loved shortbread to be just plain, but these take shortbread to a whole other level. Thanks for the recipe, will be a favorite of mine for a long time. Super easy to do which makes it great with a tight schedule. Little hint though, the coconut will toast just as good if you were to pan toast it on the stovetop at around a medium temp. Just make sure to keep a closer eye on it and stir a lot.

]]> By: anita http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-1736627 anita Fri, 30 Mar 2012 13:47:22 +0000 http://smittenkitchen.com/?p=1987#comment-1736627 Made these last night with my 4 year old- they turned out wonderfully!! My daughter insisted on adding sprinkles, which I'm not sure was to my aesthetic, but it certainly pleased hers! Made these last night with my 4 year old- they turned out wonderfully!! My daughter insisted on adding sprinkles, which I’m not sure was to my aesthetic, but it certainly pleased hers!

]]> By: Nancy in NJ http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-1634155 Nancy in NJ Thu, 23 Feb 2012 16:35:03 +0000 http://smittenkitchen.com/?p=1987#comment-1634155 I just made these again for the millionth time and still LOVE THEM. They are one of my all time favorite cookies. This time I rolled them out so they were really thin but they're just as tasty when rolled thick (even more than 1/4") and just baked a bit longer. Thank you, Deb for elvevating my reputation as a baker! I just made these again for the millionth time and still LOVE THEM. They are one of my all time favorite cookies. This time I rolled them out so they were really thin but they’re just as tasty when rolled thick (even more than 1/4″) and just baked a bit longer. Thank you, Deb for elvevating my reputation as a baker!

]]> By: Jen http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-1607308 Jen Tue, 14 Feb 2012 16:50:27 +0000 http://smittenkitchen.com/?p=1987#comment-1607308 I made these for Valentine's Day to bring to work and they are delicious! My boyfriend hates coconut, but hes not here. If there are other haters at work, well, more for me. Much better than the other option--cupcakes from a box mix. Deb, you have made me averse to any baked good that is not homemade and I'm never going back! I made these for Valentine’s Day to bring to work and they are delicious! My boyfriend hates coconut, but hes not here. If there are other haters at work, well, more for me. Much better than the other option–cupcakes from a box mix. Deb, you have made me averse to any baked good that is not homemade and I’m never going back!

]]> By: deb http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-1318949 deb Mon, 19 Dec 2011 01:16:13 +0000 http://smittenkitchen.com/?p=1987#comment-1318949 If you're having trouble rolling these cookies out because they seem too crumbly -- Just let the dough warm up a bit. The thing is, butter doughs always seem more moist as they warm up because the butter softens and eventually becomes melty -- i.e. a liquid not a solid. Of course, you don't want the dough hot. But you should absolutely find that the dough seems less crumbly as it softens up a bit. I hope that helps. If you’re having trouble rolling these cookies out because they seem too crumbly — Just let the dough warm up a bit. The thing is, butter doughs always seem more moist as they warm up because the butter softens and eventually becomes melty — i.e. a liquid not a solid. Of course, you don’t want the dough hot. But you should absolutely find that the dough seems less crumbly as it softens up a bit. I hope that helps.

]]> By: jen http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-1309191 jen Sat, 17 Dec 2011 01:44:40 +0000 http://smittenkitchen.com/?p=1987#comment-1309191 I LOVE this recipe. But I need some help... my dough is often really crumbly when I make these, which makes it super hard to roll out without tons of frustrating cracks. Help? Please! What am I doing wrong??? I LOVE this recipe. But I need some help… my dough is often really crumbly when I make these, which makes it super hard to roll out without tons of frustrating cracks. Help? Please! What am I doing wrong???

]]> By: Pamela http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-950469 Pamela Tue, 27 Sep 2011 19:15:27 +0000 http://smittenkitchen.com/?p=1987#comment-950469 Just took these out of the oven. I DON'T EVEN LIKE COCONUT MUCH and these are possibly the best cookie I have ever put in my mouth. Toasted some pecans and ground them coarsely, tossed them into half my precious coconut dough. They're good and all, but the pure coconut sooooo much better. Question, because I plan to make these oodles of times, how long will toasted and ground coconut keep? I'd like to keep some on hand. Oh Smitten Kitchen I forgive you for leading me to my first porn site.... I've gotta believe I'm not the only one to type in "kitten" instead of "kitchen"! Just took these out of the oven. I DON’T EVEN LIKE COCONUT MUCH and these are possibly the best cookie I have ever put in my mouth. Toasted some pecans and ground them coarsely, tossed them into half my precious coconut dough. They’re good and all, but the pure coconut sooooo much better. Question, because I plan to make these oodles of times, how long will toasted and ground coconut keep? I’d like to keep some on hand. Oh Smitten Kitchen I forgive you for leading me to my first porn site…. I’ve gotta believe I’m not the only one to type in “kitten” instead of “kitchen”!

]]> By: Mary http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-856137 Mary Wed, 24 Aug 2011 04:50:32 +0000 http://smittenkitchen.com/?p=1987#comment-856137 Tick tick tick.... hear that Bob's Red Mill dried coconut about to expire in the next 24 hours? I did I had to select a recipe to use it up or lose my "Don't throw food away" challenge. I made a few changes just for fun, including doubling it because I wanted to use up the coconut and knew it would be good. These were delicious (or "some bad a** cookies!" as reported by my husband)! The changes: 1/2 c. coconut oil ("organic extra virgin raw...") in place of 1/2 c. butter (again, it was doubled) and used 1/3 c. raw cane sugar in lieu of some of the regular sugar. I have never baked with coconut oil and it worked beautifully! I (like other folks) froze the dough in logs for a few hours, moved it to the refrigerator for about 20 minutes (and all these times are just random.... just so you know!) and sliced them to about 1/4". They were just a bit fragile, but none broke completely; and after baking you couldn't tell that which ones looked about to break prior to baking. They were done in about 14 minutes on a baking stone (with a minute or so of "rest time" on the stone before removal) in my ancient and should be replaced oven. I baked half of it tonight (one "regular Deb recipe") and they are all gone. Yes, that good! Tick tick tick…. hear that Bob’s Red Mill dried coconut about to expire in the next 24 hours? I did I had to select a recipe to use it up or lose my “Don’t throw food away” challenge. I made a few changes just for fun, including doubling it because I wanted to use up the coconut and knew it would be good. These were delicious (or “some bad a** cookies!” as reported by my husband)!
The changes: 1/2 c. coconut oil (“organic extra virgin raw…”) in place of 1/2 c. butter (again, it was doubled) and used 1/3 c. raw cane sugar in lieu of some of the regular sugar. I have never baked with coconut oil and it worked beautifully! I (like other folks) froze the dough in logs for a few hours, moved it to the refrigerator for about 20 minutes (and all these times are just random…. just so you know!) and sliced them to about 1/4″. They were just a bit fragile, but none broke completely; and after baking you couldn’t tell that which ones looked about to break prior to baking. They were done in about 14 minutes on a baking stone (with a minute or so of “rest time” on the stone before removal) in my ancient and should be replaced oven. I baked half of it tonight (one “regular Deb recipe”) and they are all gone. Yes, that good!

]]> By: Ally http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-827828 Ally Sun, 07 Aug 2011 19:49:20 +0000 http://smittenkitchen.com/?p=1987#comment-827828 Yum Yum. made these just now. Two got damaged coming out of the oven so I was forced (ahem) to eat them on the spot. They sizzled in my mouth. Fabulous! Modified: I did not have 1/2 cup unsweetened coconut, only 1/4 cup. So I toasted 1/4 multi grain flakes (oats, barley, rye flakes) and ground with the toasted coconut in blender. Added that to the mix. The taste is amazing and there is a nutty taste. Mine may have been a little thinner? I got 46-2" fluted circle cookies. Will dust with powdered sugar when cool. If they last that long. Yum Yum. made these just now. Two got damaged coming out of the oven so I was forced (ahem) to eat them on the spot. They sizzled in my mouth. Fabulous!

Modified:
I did not have 1/2 cup unsweetened coconut, only 1/4 cup. So I toasted 1/4 multi grain flakes (oats, barley, rye flakes) and ground with the toasted coconut in blender. Added that to the mix. The taste is amazing and there is a nutty taste.

Mine may have been a little thinner? I got 46-2″ fluted circle cookies. Will dust with powdered sugar when cool. If they last that long.

]]> By: Eliza http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-627399 Eliza Sat, 30 Apr 2011 23:52:25 +0000 http://smittenkitchen.com/?p=1987#comment-627399 I just made these, but I ran out of AP flour and put in about half a cup of whole wheat and then threw in an egg yolk. They were to die for. Literally. Slightly salty, crunchy, oh and covered in caramelized white chocolate. Amazing. They are basically all gone and I made them yesterday. I just made these, but I ran out of AP flour and put in about half a cup of whole wheat and then threw in an egg yolk. They were to die for. Literally. Slightly salty, crunchy, oh and covered in caramelized white chocolate. Amazing. They are basically all gone and I made them yesterday.

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