This week’s TWD was chosen by Jayne of The Barefoot Kitchen Witch: coconut butter thins! If you’ve never visited Jayne’s blog I recommend that you check it out! Jayne’s a fellow Rhode Islander so I’m a bit biased, but I really enjoy her posts, particularly when she’s sharing stories and photos about her kids helping in the kitchen.
Last year I tried Dorie’s brown sugar-pecan shortbread cookies, which are made from a similar recipe to these coconut butter thins. I remembered I’d had some trouble with them (can you say spreading cookies?) so I was curious to see what would happen this week. Trying to learn from my mistakes, I was diligent this time in making sure the dough was adequately chilled before I stuck the cookies in the oven. When I turned on the oven light to check on them, they’d spread some, but not to the point where the edges were touching. I’ll take that minor victory!
These were just ok for me. I liked them but they definitely weren’t the kind of cookies I need to hide from myself to make them last more than a day. Actually, I was surprised I didn’t like them more. I love coconut and shortbread-type cookies so I thought they’d be a favorite. In the end, I think they were a bit too greasy for me. I made a few modifications to the recipe including using lemon zest instead of lime and leaving out the macadamia nuts.