I was looking at my archives a few days ago and realized that almost all of the cookies I’ve posted about on here have been for Tuesdays With Dorie. Dorie’s cookie recipes are so good. And I haven’t had to do much thinking–just look in her Baking book for all my cookie needs.
Coconut Butter Thins. The name says it all.
That being said, I cut out some of the butter to keep these cookies from spreading all over the place. And I didn’t have any macadamia nuts, so I went with pecans. I left out the lime zest and coriander (for a reason you’ll see when you scroll down.) Oh, and I went with forming the dough into logs and slicing them into rounds instead of squares.
I had a stroke of genius when I was thinking about Dorie’s recipe for Coconut Butter Thins.
I thought to myself, “Hmm…what would go well with buttery coconut cookies?”
Then the little devil on my shoulder muttered something (with a full mouth, of course) that maybe if I sandwiched them with some dulce de leche the world would be a better place. He was right. Again.
I turned them into Alfajores. And believe me, you want to do the same.
Dulce de leche has many, many uses. And one of my favorites is as a filling. Especially for these little yummies.
For good measure, I added coconut to the dulce de leche. (First it had a quick spin in the food processor.) Oh–and I didn’t have sweetened condensed milk when I made it, so I used 2 cups evaporated milk and 1 cup white sugar and let it simmer on low for a few hours. (A safer alternative and it tasted exactly the same.)
For the original recipe, be sure to visit The Barefoot Kitchen Witch. Jayne is the host for this week and chose a wonderful recipe and her post includes step-by-step photos along with a darling little helper.
This is the recipe as I made it:
Place 2/3 cup sweetened shredded coconut and 1/2 cup pecan in the bowl of a food processor. Pulse until finely chopped.
Add to the food processor:
1 1/2 cups flour
1/4 cup corn starch
1/4 tsp. salt
2/3 cup sugar
Pulse again to combine.
Scatter over the dry ingredients:
1 1/2 sticks of cold butter cut into 1/4″ cubes
Pulse until it resembles cornmeal. Add the vanilla extract through the feed hole and pulse until the dough starts to come together.
Remove dough from the food processor. Form into two logs and wrap each log in waxed paper. Place in the freezer for about 45 minutes, or until dough is firm enough to slice.
Preheat oven to 325 degrees F. Line two baking sheets with parchment. With a sharp knife, cut the dough into 1/4″ slices. Place the cookies on the lined baking sheets and bake for about 12 minutes, or until lightly golden. Cool on a wire rack.