[I could not find this recipe on Martha’s website to link to. Here’s why I don’t include the recipes in my posts.]
These are great little summer cookies. There is just a little bit of flour in these and I think a non-gluten flour like almond flour or coconut flour could be used instead making these a gluten-free treat!
The main dry ingredient is unsweetened shredded coconut.
You start with a simple mix of brown sugar, corn syrup, and butter. This is all melted together…
…and poured in with your other ingredients which include a lot of lime zest.
Then it’s just a matter of mixing everything together.
These are very similar to the Chocolate Florentines I made quite some time ago. I revisited that entry before baking these and the tips I mentioned there came in handy, particularly the tip about making the cookies small because they spread out so much while baking.
So I started out using a teeny tiny cookie scoop.
One thing I noticed with the first batch that went into the oven was that some didn’t completely flatten. There would be this weird mound in the middle. I never ran into this problem with the Chocolate Florentines.
So for the next tray I smooshed them a little with my fingers before baking. This worked – no more middle mounds!
After baking, the cookies are almost immediately transferred to a rolling pin to cool – this gives them an interesting curved form, like a Pringles potato chip.
It doesn’t take them long to cool – just five minutes or so. They are pretty greasy from the butter, although they do dry out after 20 minutes or so.
I experimented with some bigger portions and while I didn’t experience the same problems as I did with the Chocolate Florentines, the resulting cookies did end up too big and a little unruly.
I formed some of the bigger ones over tartlet pans to create little cups. I loved the way they turned out!
I will say that smaller is definitely better for this recipe. Unless you’re going to make bowls like I did above, stick with a teaspoon-sized portion of dough. This will yield individual cookies that are about two-inches across, which is perfect for how sweet they are.
These taste a lot like candy but the coconut and the lime really come through. They are very brittle but then become quite chewy as you chew them. They were okay by themselves, but they were absolute dynamite paired with some vanilla ice cream. I would argue that this is the only way these tuiles should be eaten! Crunchy, sweet, and citrus-y paired with creamy vanilla ice cream – I have not had a better summer treat!