Comments on: toasted coconut shortbread

By: olivia

olivia — Fri, 20 Nov 2009 00:08:50 +0000

yummy these turned out so delicious!

By: Natalie

Natalie — Fri, 06 Nov 2009 01:31:20 +0000

These were very good. Salty finish which I like, though mine did not taste super coconutty (coconuttish?).

By: Darcy

Darcy — Wed, 13 May 2009 19:39:40 +0000

I am making these cookies for the 3rd time right now. I absolutely love them as does the rest of the family. My children love these which is a nice change of pace from the peanut butter chocolate chip they always want.
I am trying to get the salt right as the last batch turned out a bit saltier than I like even with the modifications that you posted. When I put the dough in plastic wrap I shape it into a square, when I take it out of the fridge I slice it with at knife into squares just under an inch square and then roll them into balls. My daughter loves to help and it’s really easy.
Thanks for the great recipe!

By: Sara

Sara — Fri, 24 Apr 2009 21:22:57 +0000

Delicious, subtle flavor! I love when recipes have just a little something different to them. I had a hard time rolling out the dough. I read that you said to keep it very cold…but it crumbled when it was cold. I needed A LOT of flour to keep it from sticking. Perhaps next time, I will warm the dough to roll and cut, then pop the shapes back in the freezer for a few minutes before baking (as you suggest).

By: Amanda

Amanda — Mon, 09 Mar 2009 03:36:33 +0000

I made these tonight. I had the same problem as many others in rolling out the dough, so instead I made thumbprint cookies! They turned out beautifully – I cooked them on the Silpat and I soon had gorgeous crispy light cookies.

I did double the recipe – I am a big fan of freezing the pre-shaped cookies so I can pull some out anytime and cook them in the toaster oven (small batch) or in the oven for a party.

Thank you again – they are wonderful!

By: Emily

Emily — Sun, 01 Mar 2009 21:45:15 +0000

Yum. That’s all I’ve got- yum. -e

By: Maggie

Maggie — Sun, 01 Mar 2009 17:35:42 +0000

Correction: reduced the BUTTER by 2T, not the flour.

By: Maggie

Maggie — Sun, 01 Mar 2009 17:10:11 +0000

Reporting back with a huge success! I used this recipe for a tart shell pastry and it turned out beautifully. The only alterations I made were reducing the flour by 2T, and adding an egg. Then I used the technique for your Unshrinkable Tart Shell.

Tremendous coconut flavor in the pastry — and no shrinkage! And I have the pictures to prove it.

I wound up filling it with your Dark Chocolate Tart recipe rather than the Whole Lemon, but next I’m trying the lemon fill.

As Jack Donaghy would say: “Well played, Deb.”

By: BekahJo

BekahJo — Fri, 27 Feb 2009 16:53:56 +0000

That’s funny, because my young man says he doesn’t like coconut either. I’ll have to try making these, and see what he thinks. :)

By: recovering vegan

recovering vegan — Sun, 22 Feb 2009 16:28:28 +0000

marcea, et al–

after a long vegan stint in college, can attest that “earth balance vegan buttery sticks” can generally and successfully be substituted for butter in ‘regular’ cookie recipes.

i still use it in baking as often as not and it is a heart healthy and dairy free option for those with allergies and or/cholesterol concerns…