Toasted Coconut Washboards |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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this is a sticky dough, I find it easier to roll out between two sheets of wax paper..be sure to draw the tines of a fork down the length of the unbaked cookies to make the characteristic ridges of an old washboard.. Ingredients:
2 cups sweetened coconut |
2 cups unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/8 teaspoon salt |
1/2 teaspoon ground cinnamon |
3/4 cup unsalted butter, room temperature |
1 cup light brown sugar, packed |
1 large egg |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2 ounces white chocolate, chopped |
Directions:
1. position a rack in the middle of the oven.
2. preheat the oven to 300*.
3. spead the coconut on a baking sheet.
4. bake for 10 minutes, stirring once, until the coconut becomes evenly golden.
5. watch carefully, as the coconut can darken quickly toward the end of baking. Set aside to cool.
6. increase the oven temperature to 350*.Line two baking sheets with parchment paper.
7. sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.
8. in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth and fluffy - about 1 minute.
9. stop the mixer and scrape down the sides of the bowl as needed during mixing.
10. add the egg, vanilla and almond extract and mix until blended.about 1 minute.
11. on low speed, add the flour mixture mixing just until incorporated.
12. use a large spoon to stir in 1 1/2 cups of the coconut.
13. divide the dough into 2 portions and pat each into a flat rectangel.cut 2 large sheets of wax paper and roll one portion of dough into a 7 1/2 x 12 rectangle that is about 1/4 thick. remove the top piece of wax paper and discard it.
14. trim the edges of the dough slightly to even them.
15. cut the dough into 9 rectangles that measure 4 x 21/2 . Lift the cookies on the wax paper and place cookie side down on a prepared baking sheet.
16. lift off the wax paper and use a metal spatula to seperate and spread out the cookies so they are about 2 apart.
17. holding a fork so the underside is facing down, draw the tines of the fork down the length of each cookie to cover it with parallel lines.
18. Repeat with the second rectangle of dough.
19. bake one sheet at a time until the edges and bottoms of the cookies are lightly browned - about 15 minutes.the centers should remain light in color. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
20. put the white chocolate in a heatproof container or top of double boiler, and place it over, but not touching, a saucepan of barefly simmering water.stir until melted and smooth.
21. remove from the water and let the white chocolate cool, and thicken slightly - about 10 minutes.
22. use a pastry brush to paint a 1 border of melted white chocolate across one narrow end of each cookie.
23. sprinkle the remaining coconut on the white chocolate.
24. let the cookies sit at room temperature until the firming of the white chocolate .about one hour.
25. or to speed the firming.refrigerate the cookies uncovered for about 15 minutes.
26. then remove from the refrigerator.
27. the cookies can be stored wrapped in plastic wrap and stored at room temperature for up to 3 days.
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