What started off as an idea for a pie crust turned out to make a terrifically addictive cookie (pictured here). Baked in small rounds, the dough becomes extra crispy and flavorful. At first bite the flavor is rather subtle but it then magically evolves into a lingering coconut flavor.
|unsalted butter, cold|
|bleached all-purpose flour|
|flaked unsweetened coconut|
|fine sea salt||.|
Two 15 by 12 inch cookie sheets, no preparation needed or lined with parchment | A 2¼ inch scalloped or plain round cookie cutter
Cut the butter into ½ inch cubes and refrigerate it until ready to use.
In a food processor, process the flour, sugar, coconut, and salt until the coconut is finely ground. Add the cold butter cubes and pulse until the butter is no larger than small peas. Add the egg and pulse just until incorporated, about 8 times. The dough will be in crumbly pieces.
Empty the dough into a plastic bag and press it from the outside of the bag just until it holds together. Remove the dough from the plastic bag and place it on a very large piece of plastic wrap. Using the plastic wrap, knead the dough only a few times until it becomes one smooth piece. There should be no visible pieces of butter. (Visible pieces of butter in the dough will melt and form holes during baking. If there are visible pieces of butter, continue kneading the dough or use the heel of your hand to press them in a forward motion to spread them into the dough.)
Divide the dough in half, about
Thirty minutes or longer before baking, set an oven rack in the middle of the oven and
Set a dough disc between two lightly floured large sheets of plastic wrap. If the dough has been chilled for more than 30 minutes, let it sit for about 5 to 10 minutes, until it is malleable enough to roll. Roll it evenly into a
Cut out a total of eleven or twelve 2¼ inch cookies and set the cookies about ½ inch apart on a cookie sheet. Knead together the scraps and reroll them, chilling them first if necessary.
Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
While the first batch of cookies is baking, roll out the dough for the second batch.
Airtight: room temperature, 3 weeks.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.