BS CocoNut Cookies
December 9th, 2006 | by Loretta |…or some creative mess of a name like that.
A brown sugar syrup was the byproduct of a botched batch of buttery toffee.
Never add water to make English toffee, as it will not reach the appropriate consistency upon cooling. Fortunately, I realized its potential as the sweetening agent in baking, and reserved it all in a bowl for later use.
Brown sugar cookies are a spin off of sugar cookies. And rather than having to knead, roll and freeze before slicing and baking, these are in the nature of drop cookies, which meant less prep time.
- Brown sugar syrup
- Butter
- Citrus zest
- Flour
- Egg
- Coconut and almonds for rolling
I have no idea what the proportions are, as this was rather impromptu. My preference for zest is to use lime, just because I’ve had a hankering for the taste of limes lately. If you don’t think there’s enough zest, add a bit of the juice into the batter before baking.
Also, before baking, make little rounds and plop them into a small bowl of coconut and almonds for rolling. If you are not a fan, consider other options for rolling the batter in, such as sanding sugar. If you’re still not convinced, then skip this step altogether.
350°F and 10-15 minutes later, until golden brown, and out they come to bask in the afternoon sun.
