Author Notes: This is a recipe with a cool trick. I took another recipe that I loved (Flo Braker's Pains D'amande http://food52.com/recipes...), one of my favorites, and changed the flavor profile to coconut and lime. By experimenting with the recipe, I found that by not letting the mixture come to a boil, and by adding the turbinado sugar just before the dry ingredients, the sugar stays crunchy, which helps contribute to the crispy texture of the cookies.
Makes: about 72 cookies
2 cups all purpose flour
¼ teaspoon baking soda
½ teaspoon kosher salt
2 medium limes, zested with zest reserved, and juiced into a liquid measuring cup
Dark rum or water to bring liquid up to 1/3 cup
4 ounces (1 stick) butter, quartered
1 ¼ cup turbinado sugar
1 ¼ cup coconut chips, lightly toasted
- Whisk the flour, salt and baking soda together in a small bowl; set aside.
- In a 1 1/2-quart saucepan over low heat, combine the butter, coconut chips and lime juice/rum (or water) mixture. Stir occasionally just until the butter melts. Do not allow the mixture to boil. Pour this mixture into a 3-quart mixing bowl; set aside for about 30 minutes at room temperature until lukewarm.
- Stir in the sugar, then add the lime zest (use all of it), and the rest of the dry ingredients all at once; fold until completely blended.
- Pack the soft dough firmly into a loaf pan lined with plastic wrap. Cover surface with plastic wrap and refrigerate or freeze until firm.
- Place a rack in the lower third of oven and heat oven to 325 degrees F. Line two large baking sheets with parchment paper.
- Lift the dough from the pan and place onto a cutting board. Cut the dough in thirds crosswise. With a very sharp knife, cut each bar into 1/8-inch or thinner slices, and space them 1/4 inch apart on the baking sheets.
- Bake, one sheet at a time, for 8 to 10 minutes, or until the undersides are light golden; then rotate cookie sheets 180 degrees and bake for an additional 8 to 10 minutes, or until crisp and honey-colored. Place baking sheet on a wire rack to cool completely before removing cookies. (The dough freezes well if you only want to make a half or third batch.)