There is a new god in the pantheon and its name is COOKIE.
Holy SMOKES these are wicked good. And I don’t even really LIKE cookies.
I was going to make cream cheese brownies to give to the Pie when he came to visit for Thanksgiving, but I figured I should probably go with something new that he hadn’t had before, and besides, I had a lot of cream cheese on hand. What goes well with cream cheese?
Coconut, of course. This recipe was adapted with thanks from Dawn Finicane at Vanilla Sugar (who made some adaptations of her own) and it’s fantastic. FANTASTIC.
(Just note that this is a two-day cookie to make. And yeah, I doubled the recipe, as usual.)
Preheat your oven to 325°F.
Line two rimmed baking sheets with parchment paper and divide 5 cups unsweetened shredded coconut between them. Seems like a lot, I know, but trust me on this one.
Bake for 10-20 minutes, stirring every 5 minutes or so, for even toasting. When the coconut is a golden brown, take it out and let it cool.
Melt 1 1/2 cups butter and let it cool to room temperature.
Whisk together4 1/2 cups flour with 1 teaspoon baking soda and set aside.
In a large bowl, plop in two 400g packages cream cheese.
Add to this your now-cooled butter.
Use an electric mixer to cream the crap out of it.
Add 2 cups packed brown sugar, 1 cup granulated sugar, and 4 teaspoons vanilla extract and mix until thoroughly combined.
Add your flour gradually and mix at a low speed until just combined.
Stir in your cooled coconut.
Cover the dough and chill it overnight.
Preheat your oven to 350°F and line your baking sheets with parchment paper. For this amount of cookie dough you’ll need to use your pans several times, so I prepped four pans, to bake two at a time.
Drop the dough onto the parchment — the cookies will not expand much but might settle slightly during baking.
Bake for 12-14 minutes or until the edges of the cookies are set and the bottoms are light brown. You have to be careful not to overbake these babies. Cool the cookies on the baking sheets until you can lift them without breaking them. Place on wire racks to cool completely.
Store in an airtight container until you eat them all up!
Next time I think I might add a bit of lime juice and grated lime peel to the recipe. I think that would boost its godliness to new heights. It will be like the creamy coconut lime cupcakes, but in cookie form.
*** Ali’s Note, 31 January 2010: I added the juice and rind of two limes to this at the cream cheese stage. The result? OH. MY. DO IT.