Coconut, butter, and nuts make up this delicious shortbread-like cookie. And they're so easy to make. I made half the batter with chopped macadamia nuts and half with pistachios (salmonella-free ones). After rolling the dough out in a gallon-size zipper-lock bag, I let it rest in the refrigerator for 2 hours. Then, after cutting them out, I put them back in the refrigerator to firm up a bit before baking.

Recipe: Coconut Butter Thins

Makes: 32 cookies

Ingredients:

You can find the recipe for Coconut Butter Thins in the book Baking: From My Home to Yours (affiliate link) by Dorie Greenspan or here. To see how the rest of the TWD group fared with this week's recipe, click here and then click on each blogger! Thanks to Jayne from Barefoot Kitchen Witch who chose the recipe for this week.

Tasting Notes
These cookies melt in your mouth at first and then you're left with a bit of a chew from the coconut and nuts. I couldn't decide which version I liked better. The pistachio cookies were slightly chewier, and I love their green flecks. Either way, we'll have crumbs left in the cookie jar.

Recipe for Next Week (April 7)
Banana Cream Pie on pages 342 and 343 chosen by Amy of Sing for Your Supper.

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