TWD: Coconut Butter Thins

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.

I had to deviate a little from the original recipe because of some trouble I had with a similar recipe last year. I think it was just me because everyone else seemed to do just fine.

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.

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  1. Last night, I had the same shortbread problem you had awhile back, when I attempted to make a coconut shortbread using Kerrygold butter. It’s the second time my cookies flattened out into pools of butter–and both times I used Kerrygold (unsalted) instead of the usual brand. I wonder if it’s possible to use “too” good of a butter in shortbread. I’m beginning to think so, at least. I’ll have to give this one a try though, looks delicious!

  2. Thanks, ladies.

    Amanda–Funny you should mention the Kerrygold butter. I was wondering if using good butter would make a difference in a favorable way. I guess from your experience, the answer is no. Hmm. I really wonder why some turn out and some don’t. Actually, it’s going to drive me crazy.

    Anyone else know why?

  3. you are brilliant! okay, i must make dulce de leche. and i’m so glad you did the round cookies…i was hoping someone would!

    i’m thinking about stuffing cupcakes with your dulce de leche. yum yum yum.

    and happy belated birthday! i’m a horrible bloggie friend for waiting so long to wish you well!

  4. Yay! I’m so glad to see you’re back… But duh, you have been since last week! Sorry didn’t notice…

    Hummm… filled double coconut butter thins… wouldn’t great minds think alike? LOL

    Beautiful, Lindsay!

  5. Don’t you hate that when something is fine one time and not another. It drives me nuts! I feel like I have to conquer that recipe when that happens.

  6. That little devil was RIGHT!! I am pretty sure those cookies could win an award!! Could you please send some my way? (kidding) Wonderful photos. Thank you for sharing.

  7. I am dying to try dulce de leche! I’ve seen so many delicious things I can do with it. Great job with your cookies this week :)

  8. I’ve got that cookbook! it’s baking from my home to yours, right? It’s my absolute fav!
    have not tried this recipe before yet, but will soon after reading your post!

  9. Oh my goodness!!! I have some dulce de leche and i was just wondering what to do with it, but the cookies are all finished.
    These really look fantastic, great job!

  10. Mmmm, that looks great! Very good idea cutting down on the butter so they don’t spread when you want to sandwich them like that.
    Curse that little chubby devil!

  11. One should never EVER read this blog late at night… it makes you hungry, but not for food… for SUGAR and SWEETS…. aghhhhhhhhhhhhh!!!!!!!!!

    I am fat enough thank you!

    Great blog.

  12. ooh, what a perfect idea to use the dulce de leche!! i didn’t get a chance to make these, but i’m pretty sure i’m going to steal your idea if i ever do make them:)

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