These pretty, rounded cookies have shreds of crunchy coconut on the outside and a soft, cakey interior. They’re made from barley flour and coconut flour only—there isn’t any all-purpose flour in the recipe, although you’d never know it from the light crumb. I came upon coconut flour one day in the baking aisle of a natural-food store. The label said that it was ground from whole coconuts. Intrigued, I brought it home to see what it was like. The flour smelled just like a fresh coconut. At first, it was difficult to bake with, as it has a tendency to be gummy. Determined to make a cookie from this flour, I tried over and over until it came out right.
These cookies can go straight from the mixing bowl to the oven, or you can chill the cookies and bake them later—they’ll taste the same, but the shapes will be different. They’ll be slightly softer and will spread more if baked immediately, and they’ll be firmer with a more mounded dome if chilled first.
© 2010 All rights reserved. Published by Abrams Books.