Toasted Coconut Washboards

"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.."
 
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Ready In:
40mins
Ingredients:
11
Yields:
18 cookies
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ingredients

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directions

  • position a rack in the middle of the oven.
  • preheat the oven to 300*.
  • spead the coconut on a baking sheet.
  • bake for 10 minutes, stirring once, until the coconut becomes evenly golden.
  • watch carefully, as the coconut can darken quickly toward the end of baking. Set aside to cool.
  • increase the oven temperature to 350*.Line two baking sheets with parchment paper.
  • sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.
  • in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth and fluffy -- about 1 minute.
  • stop the mixer and scrape down the sides of the bowl as needed during mixing.
  • add the egg, vanilla and almond extract and mix until blended.about 1 minute.
  • on low speed, add the flour mixture mixing just until incorporated.
  • use a large spoon to stir in 1 1/2 cups of the coconut.
  • 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.
  • trim the edges of the dough slightly to even them.
  • 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.
  • lift off the wax paper and use a metal spatula to seperate and spread out the cookies so they are about 2" apart.
  • 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.
  • Repeat with the second rectangle of dough.
  • 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.
  • 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.
  • remove from the water and let the white chocolate cool, and thicken slightly -- about 10 minutes.
  • use a pastry brush to paint a 1" border of melted white chocolate across one narrow end of each cookie.
  • sprinkle the remaining coconut on the white chocolate.
  • let the cookies sit at room temperature until the firming of the white chocolate .about one hour.
  • or to speed the firming.refrigerate the cookies uncovered for about 15 minutes.
  • then remove from the refrigerator.
  • the cookies can be stored wrapped in plastic wrap and stored at room temperature for up to 3 days.

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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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