TWD - Coconut Butter Thins

This week’s TWD recipe is coconut butter thins chosen by Jayne, The Barefoot Kitchen Witch. These cookies turned out totally different to what I expected. Dorie’s description is that they are thin, lacy biscuits – I was imagining tuile type biscuits. In fact, these were more like shortbread. This may have been because I didn’t roll them as thinly as Dorie suggested. I think I liked them better as more substantial shortbread type cookies.

These biscuits were deliciously crisp and were made using coconut, chopped macadamia nuts and a pinch of ground coriander, something I never would have thought to add, but it really made the difference – a pinch was all that was needed to give the biscuits a taste of something extra. The recipe called for shredded coconut, but I used dessicated , as shredded would have been too big to get neatly cut out dough I think. Dorie said not to be scared to use salted macadamia nuts, so I wasn’t. Macadamia nuts are my all time favourite nut, so it took great self control not to just eat all the nuts before they made the cookie dough.

And talking about the cookie dough – it was delicious raw! I love raw cookie dough better than the cooked thing, and shortbread style cookie doughs are my favourite. I did put the cookies in the freezer before baking to try and keep the edges firm, but as with Dorie’s pecan shortbread, the cookies did spread a little. Not unattractively so, but next time I will make smaller shaped cookies.

I loved these and will make them again. See what everyone else thought here.