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Toasted Coconut Washboards

As I have mentioned before, Quinn has quite the aversion to all things coconut. I, on the other hand, have a long-standing affinity for it. Having made something I knew he would like, I decided I could make something with coconut and not feel guilty about it.

I found this recipe in the pages of one of my newest cookbooks, Big Fat Cookies. Sugar, cinnamon, and coconut topped off with white chocolate. I knew this was the one. The cookies are shaped much like an old-fashioned washboard; hence, the name.

These are excellent cookies. Crunchy on the outside, chewy on the inside. The white chocolate/extra coconut part is definitely the best. They make me think a bit of fall. Maybe I’m just wishing for cooler weather after a miserably hot summer. In any case, they are very good. Plus, the look of them is a bit different than your average cookie. I definitely give them points for being interesting.

Toasted Coconut Washboards

Yield 18 cookies
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

  • 2 cups (170g) sweetened shredded coconut
  • 2 cups (240g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 ounces (57g) white chocolate, chopped

Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  2. Spread the coconut in a single layer on a lined, rimmed baking sheet. Bake 8-10 minutes, stirring occasionally, until the coconut is golden brown. Set aside to cool.
  3. Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
  4. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the egg, vanilla, and almond extract, and mix well.
  5. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  6. Set aside 1/2 cup of the toasted coconut. Stir the remaining coconut into the cookie dough.
  7. Divide the dough into two portions, and use your hands to shape each into a rectangle.
  8. Place one portion of the dough between two sheets of wax paper. Roll the dough into a 1/4-inch thick rectangle roughly 7 & 1/2 x 12 inches.
  9. Remove the top sheet of wax paper. Cut the dough into 9 rectangles measuring 2 & 1/2 x 4 inches.
  10. Draw the tines of a fork down each cookie lengthwise to make parallel lines.
  11. Repeat steps 8-10 with the other half of the dough.
  12. Place the cut cookies on the prepared pans. Bake, one pan at a time, 12 to 15 minutes, or until the edges are lightly browned.
  13. Cool the cookies on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.
  14. Melt the white chocolate in the microwave or a double boiler. Stir until smooth. Set aside to cool and thicken slightly (about 10 minutes).
  15. Use a small spatula or a pastry brush to cover about 1 inch of one end of each cookie.
  16. Sprinkle the remaining coconut on top of the white chocolate.
  17. Leave the cookies at room temperature for about an hour to let the white chocolate set. Alternately, refrigerate the cookies for about 15 minutes.

Notes

Recipe slightly adapted from Big Fat Cookies.

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    10 Comments on “Toasted Coconut Washboards”

  1. These cookies look amazing! How could you not love coconut?
    Thanks for stopping by my site and leaving comments!

  2. Over the years, and many, many baked goods later, I’ve come to the very unscientific conclusion that people either really love or really hate coconut. I guess that means more for us coconut lovers!

  3. Thanks, Brilynn, for the comments and for stopping by.

    Mary, my hypothesis is the same as yours. Quinn always says it’s the texture he doesn’t like, but I just don’t get it.

  4. I love/adore coconut, he hates it. I have found an asian grocery store that sells coconut so finely shredded, it ressembles ground almonds, that way I can use it in cookies and cakes and he does not mind the “texture” thing (I don’t get it either). These cookies look delicious! thanks for posting the recipe.

  5. they look so good! i am squarely in the pro coconut camp myself. =) but i do kno a whole lot of folks who are not. darn them. where are those taste testers when you need them! hahaha…

  6. I love coconut and these look very tasty!

  7. Yum! I love your description of the rolling out!

  8. Looks fantastic – especially those gorgeous toasted flakes of coconut!

  9. These are really beautiful. The look a bit like cake. The chocolate and coconut would be wonderful.

  10. Think I will definately have to try these out!

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