Comments on: toasted coconut shortbread http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 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.

]]> By: Sasha http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-626037 Sasha Thu, 28 Apr 2011 20:50:08 +0000 http://smittenkitchen.com/?p=1987#comment-626037 I just made these and was soso very excited but they turned out to be a bit of a flop unfortunately... :( I hate leaving a negative comment as you are my absolute FAVOURITE food blogger out there and I have no doubt this is a perfect recipe and it was a fault of mine. I chilled them for a few hours and the first batch spread rather a lot so i cut them a little thinner and chilled before baking...nope! then I tried freezing them solid after cutting, and they still lost their shape! How on earth did you get yours to keep such perfect hearts! I cant think what i did wrong, maybe put too much butter in..but i dont think so unfortunately. They also took only 10 minutes before I had to keep a good eye on them, if i had left them for 20mins they would have been a pile of coconutty ashes so thats a bit weird too. ho hum. One day i will try again and hopefully come back with praise! Thank you for keeping such a wonderful blog though, its truly beautiful, I used your butter pie crust recipe for a rhubarb tart the other day and it was PERFECT :) I just made these and was soso very excited but they turned out to be a bit of a flop unfortunately… :( I hate leaving a negative comment as you are my absolute FAVOURITE food blogger out there and I have no doubt this is a perfect recipe and it was a fault of mine. I chilled them for a few hours and the first batch spread rather a lot so i cut them a little thinner and chilled before baking…nope! then I tried freezing them solid after cutting, and they still lost their shape! How on earth did you get yours to keep such perfect hearts! I cant think what i did wrong, maybe put too much butter in..but i dont think so unfortunately. They also took only 10 minutes before I had to keep a good eye on them, if i had left them for 20mins they would have been a pile of coconutty ashes so thats a bit weird too. ho hum. One day i will try again and hopefully come back with praise!

Thank you for keeping such a wonderful blog though, its truly beautiful, I used your butter pie crust recipe for a rhubarb tart the other day and it was PERFECT :)

]]> By: Chloe http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-617474 Chloe Sat, 16 Apr 2011 01:42:29 +0000 http://smittenkitchen.com/?p=1987#comment-617474 Oh, these are SO frickin' good. The flavour is exquisite, and the texture is crisp yet chewy. The. Best. Oh, these are SO frickin’ good. The flavour is exquisite, and the texture is crisp yet chewy. The. Best.

]]> By: deb http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-590797 deb Tue, 22 Feb 2011 02:02:15 +0000 http://smittenkitchen.com/?p=1987#comment-590797 Ilana -- Ha! I'd love to see a photo. Obviously I need a NJ cookie cutter. I'm overdue! Ilana — Ha! I’d love to see a photo. Obviously I need a NJ cookie cutter. I’m overdue!

]]> By: Ilana P http://smittenkitchen.com/2009/02/toasted-coconut-shortbread/#comment-590369 Ilana P Sun, 20 Feb 2011 21:49:49 +0000 http://smittenkitchen.com/?p=1987#comment-590369 I'm a longtime lurker on this site, so Hi! Thanks for all the inspiration! These cookies are divine. When I was a child of ten, I had a bad time after ingesting some fresh coconut-gone bad, and took a decade off, and have spent my twenties cautiously approaching it again. This decade dwindles, and the tide has clearly turned because these cookies are my new favorites. I ate them until I got heartburn, which has never happened before from cookies. I like to think the discovery came from pushing my limits of gluttony, rather than being almost 30. Anyway, beyond deliciousness, these cookies are my favorites because I can cut them with my new cookie cutter shaped like my home state of New Jersey. I live in Minneapolis, where I'm getting rid of all of the other cookie cutters I've accumulated. No other-shaped cookie will taste as sweet. Deb, we have similar origins, right? The last batch of coconut shortbread new jerseys are gone, but when I make them again, I could take a picture for you. These will be better, anyway--I was so eager to cut a thousand cookies that I rolled most of them too thin. I’m a longtime lurker on this site, so Hi! Thanks for all the inspiration! These cookies are divine. When I was a child of ten, I had a bad time after ingesting some fresh coconut-gone bad, and took a decade off, and have spent my twenties cautiously approaching it again. This decade dwindles, and the tide has clearly turned because these cookies are my new favorites. I ate them until I got heartburn, which has never happened before from cookies. I like to think the discovery came from pushing my limits of gluttony, rather than being almost 30.

Anyway, beyond deliciousness, these cookies are my favorites because I can cut them with my new cookie cutter shaped like my home state of New Jersey. I live in Minneapolis, where I’m getting rid of all of the other cookie cutters I’ve accumulated. No other-shaped cookie will taste as sweet.

Deb, we have similar origins, right? The last batch of coconut shortbread new jerseys are gone, but when I make them again, I could take a picture for you. These will be better, anyway–I was so eager to cut a thousand cookies that I rolled most of them too thin.

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