Prep 25 mins
Cook 15 mins
this is a sticky dough, I find it easier to roll out between two sheets of wax paper..be sure to draw the tines of a fork down the length of the unbaked cookies to make the characteristic ridges of an old washboard..
- 2 cups sweetened coconut
- 2 cups unbleached all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 3⁄4 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 2 ounces white chocolate, chopped
- position a rack in the middle of the oven.
- preheat the oven to 300*.
- spead the coconut on a baking sheet.
- bake for 10 minutes, stirring once, until the coconut becomes evenly golden.
- watch carefully, as the coconut can darken quickly toward the end of baking. Set aside to cool.
- increase the oven temperature to 350*.Line two baking sheets with parchment paper.
- sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.
- in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smooth and fluffy -- about 1 minute.
- stop the mixer and scrape down the sides of the bowl as needed during mixing.
- add the egg, vanilla and almond extract and mix until blended.about 1 minute.
- on low speed, add the flour mixture mixing just until incorporated.
- use a large spoon to stir in 1 1/2 cups of the coconut.
- divide the dough into 2 portions and pat each into a flat rectangel.cut 2 large sheets of wax paper and roll one portion of dough into a 7 1/2" x 12" rectangle that is about 1/4" thick. remove the top piece of wax paper and discard it.
- trim the edges of the dough slightly to even them.
- cut the dough into 9 rectangles that measure 4 x 21/2". Lift the cookies on the wax paper and place cookie side down on a prepared baking sheet.
- lift off the wax paper and use a metal spatula to seperate and spread out the cookies so they are about 2" apart.
- holding a fork so the underside is facing down, draw the tines of the fork down the length of each cookie to cover it with parallel lines.
- Repeat with the second rectangle of dough.
- bake one sheet at a time until the edges and bottoms of the cookies are lightly browned -- about 15 minutes.the centers should remain light in color. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
- put the white chocolate in a heatproof container or top of double boiler, and place it over, but not touching, a saucepan of barefly simmering water.stir until melted and smooth.
- remove from the water and let the white chocolate cool, and thicken slightly -- about 10 minutes.
- use a pastry brush to paint a 1" border of melted white chocolate across one narrow end of each cookie.
- sprinkle the remaining coconut on the white chocolate.
- let the cookies sit at room temperature until the firming of the white chocolate .about one hour.
- or to speed the firming.refrigerate the cookies uncovered for about 15 minutes.
- then remove from the refrigerator.
- the cookies can be stored wrapped in plastic wrap and stored at room temperature for up to 3 days.