Cocos

By norsegal8

If you're looking for the best coconut cookie, one that melts in your mouth, your search has ended. I discovered this shortbread version at Gayle's Bakery and Rotisserie in Capitola near Santa Cruz, along the northern California coast. The owners, Joe and Gayle Ortiz, graciously released the recipe for this book.

Ingredients

• 1 1/2 cups all-purpose flour
• 7 ounces unsweetened medium-shred coconut
• 2 3/4 sticks unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 egg yolk
• 2 ounces unsweetened medium-shred coconut

Details

Servings 12

Preparation

Step 1

1. In a medium bowl, blend the flour, salt and 7 ounces coconut briefly with a wire whisk; set aside. In the bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute. Beat in the sugar at medium speed until creamy. Add the egg yolk, beating until well combined and slightly fluffy, and scraping down the sides of the bowl. Lower the speed and gradually blend in the dry ingredients, just until thoroughly combined.

2. Divide the dough into 8 equal portions. Roll each portion back and forth in the 2 ounces coconut, on the work surface into logs 9 inches long and 1 inch in diameter. Wrap in plastic and refrigerate until firm, for at least 4 hours or up to 1 week; or freeze, well-wrapped, for up to 1 month.

3. Adjust the oven rack to the lower third of the oven and preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

4. Using a serrated knife, and sawing through the dough gently to make a clean cut, slice ¼-inch-thick rounds. Space 1 inch apart on baking sheet. Bake, one sheet at a time, for 8 minutes or until light golden around the edges. Place the baking sheet on a wire rack to cool for 5 minutes. Then lift the cookies from the parchment with a metal spatula to a rack to cool.


5. Stack cookies in an airtight metal container and store at room temperature.