Crisp Coconut Cookies

I dream of convection ovens the way some people dream of Bugatti Veyrons or Mazarati cars. The perfection realized in the way a Veyron hugs the road at high speeds is similarly attained in the perfection of baked goods that come from a convection oven. How does this occur, you might ask. If you've ever lived somewhere like Winnipeg, you understand wind chill. The genius of the convection oven lies in its use of the same physical phenomenon. It seems fitting that I should love something that harnesses the powers of a force that made me suffer for the powers of good.

My regular oven!

You may have gathered by now that I do not have a convection oven. There's a good chance you probably don't have one either. Never fear, it is still possible to bake lovely cookies in the regular sort of oven too! The secret to lovely, crumbly cookies with even edges is butter. How you handle the butter is critical to luscious cookie success.

First, make sure your butter is fresh. Like bread, butter can go stale, especially if it's exposed in your refrigerator. Butter should be about 65 degrees before you cream it with sugar. That means it's cool to the touch (and will take an imprint of your finger), but easy to spread. If it gets any warmer, you start messing with its delicate emulsion and then it's game over. The whole point of keeping butter cool is so that it can maintain structure for you.

If your butter melts, don't try re-freezing the butter and starting again. You can use this destroyed butter for frying potatoes. Lastly, keep your dough cool. Don't work it too much with your warm hands (people with permanently cold hands like mine, rejoice, for you have found a calling in forming cookies). If it seems to be warming up, put it in the freezer to cool it down. 

Crisp Coconut Cookies

125 g butter (one stick)
1 cup sugar
1 tsp baking powder
1 egg
pinch salt
2 cups rice flour
1 cup dessicated coconut
extra sugar

1.  Preheat your oven to 350 degrees.

2. Cream the butter in a bowl for approximately three minutes. The object of this game is to beat air bubbles into the butter. The baking powder will only work to expand these existing bubbles. If you're using an electric mixer, don't go past medium speed because otherwise, your butter will heat up.

3. Add in the sugar and beat until just combined. Combine the dry ingredients in a separate bowl and mix.

4. Take two or three tablespoons of sugar and spread it around in a small saucer. Take a teaspoon of the dough and roll it into a ball between the palms of your hands.

5. Flatten the dough to about 1/4 inch thickness. Dip one side of the cookie into the sugar. Place cookie, sugar side up, on a greased baking tray. You can avoid the grease by using Silpat.

6. Bake for 10 - 15 minutes on the middle rack. Gently loosen the baked cookies on the tray while still warm.

This is my favourite cookies to nibble while it's still warm, accompanied with a cup of tea. Do you have a favourite cookie? Let me know what it is :)

 

(yield 40)