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I’ve got a yummy post coming up soon…It has to do with coconut. But first, to hold you over, let’s take a preview at the next recipe I’ll be making:

It’s the lovely Smitten Kitchen’s Toasted Coconut Shortbread Cookies. Ahhh my abs are gonna love me for these ones…1.5 sticks of butter! Eek!
http://smittenkitchen.com/2009/…

These are one of my favorite cookies. Everytime I make them, I forget that when it comes time to eat them, you’re essentially consuming two cookies at once, and that I need to make them smaller. I don’t know if I’m being over generous with the suggested size, or if it really needs to be scaled back, but when they’re baked they come out to 2″ in wide dome shapes. Use just enough frosting between the two cookies so that it starts to ooze out, don’t overdo it.

This is the first time I’ve made them with food processor-ed coconut; prior to purchasing my food processor I chopped shredded coconut to make it a bit finer, but the food processor method really does work best. It releases the flavor of the coconut more and infuses the dough.

These are best when eaten the first and second days after baking, but they will last for up to a week.

Coconut Sandwich Cookies
Everyday Food Magazine December 2007

2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 package (7 ounces) sweetened shredded coconut (about 2 1/4 cups)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
Creamy Vanilla Filling (see below)

Preheat oven to 350, with racks set in upper and lower thirds. In a medium bowl, whisk together flour, baking powder and salt; set aside. Place 1/2 cup coconut into a small bowl; set aside. Place remaining coconut in a food processor; pulse until coarsely ground. Set aside.

Using an electric mixer, beat butter with sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut; mix just until combined.

Drop dough by level tablespoons onto two baking sheets, 1 to 2 inches apart. Bake until lightly golden around the edges, 10 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

Dividing evenly, spread filling on flat side of half the cookies; sandwich with remaining cookies. Roll edges in reserved coconut, and chill until ready to serve.

Creamy Vanilla Filling

Using an electric mixer, beat 1/2 cup (1 stick) room-temperature unsalted butter until light and fluffy. With mixer on medium, beat in 1 cup confectioners’ sugar, 1/2 cup at a time, scraping down bowl as necessary. Add 1/2 teaspoon pure vanilla extract , increase speed to high, and beat until filling is light and fluffy, 5 minutes. Makes about 1 cup.