Coconut Cookies (Dear Joe, a long story short)

Nutty, almost fruity, sweet in the true sense

Dear Joe

These cookies are the taste equivalent of fresh spring comfort and tropical beach party (a very groovy one). As with my other cookie recipe, they are built to be gorgeously cakey - crispy on the edges, particularly good warm out the oven. A long story short, last year a chef friend, Zoltan Gothard, gave me a coconut cookie he developed for Hamblin Bread. It’s still possibly the best cookie I’ve ever eaten – and to pay homage, I’ve done my take; nutty caramel, almost fruity, sweet in the true sense. Here is my coconut cookie.

Writing this, I’ve been sitting opposite a woman in a café. She’s been contentedly eating a chocolate pudding from a plastic tub with a metal teaspoon. She also looks exactly like me, only 50 years on. And I’ve been wondering if it maybe is me… 50 years on. I’ve looked at her quite closely for a few minutes to check. Honestly, I haven’t reached my conclusion. Today’s strange thought.

To make the cookie dough start by browning the butter. Put 130g of cubed unsalted butter into a light-coloured heavy-based saucepan. Heat the butter on medium until melted. Allow the melted butter to froth up then simmer, swirling the pan occasionally to help the butter cook evenly. Brown flecks will appear in the bottom of the pan and you’ll get a lovely nutty smell. After about 3 minutes or so the butter will be a dark colour, remove from the heat and pour 100g of the butter into a mixing bowl (made of anything but plastic - the butter will melt it). You should have 100g but weigh it to be sure. Set aside, allowing the butter to cool slightly. Now add 60g coconut flakes to a dry saucepan and heat on medium, tossing occasionally to stop it burning. When the coconut is lightly golden, remove from the heat and tip into a clean bowl. Add 130g caster sugar, 1 medium egg, a large pinch of sea salt, and 1 tsp vanilla extract to the brown butter bowl. Whisk well. Add 200g plain flour, ¼ tsp baking powder, 80g chopped white chocolate, and the toasted coconut. Use a spatula to mix until a soft dough is formed. Portion into 70g balls, trying not to handle the dough too much. Flatten each ball ever so slightly then chill the dough balls in the fridge for 1 hour. (At this point you can freeze the cookie dough - baking for 20 minutes from frozen).

Preheat the oven to 180/160 fan. Place the chilled cookie dough balls 2 inches apart on lined baking trays. Bake for 16 minutes.

Love, Caitlin x