Straight up, these are very good. Adapted from a recipe at epicurean.com, it’s yet another way for me to use my burgeoning collection of smoked salts. You guys know, don’t you, that I am a salt freak? It’s just a matter of time until I figure out a way to make a salt cake with salty frosting…on a bed of salt. With salt fondant.
What I REALLY wanted to make was a cookie with a Vosges Haut Chocolate “Mo’s Bacon Bar”….. alder wood smoked bacon, smoked sea salt, and milk chocolate. Imagine that. Bacon AND salt AND chocolate. Isn’t that just about the most perfect combination??? But my source was sold out. Probably sold out to me. I ate two bars the other day, about 30 seconds apart, with no stops for breathing. I’m thinking that will be an amazing cookie when I get around to it. A bacon and salt chocolate cookie – will the wonderment never end here at The Dish???
But I had my new $16.50 jar of Smoked Coconut Lime Salt from Artisan Salts.
I think these would be great after Mexican food.
I hope you try them out. Easy little suckers, and I just loved them.
Salty-Sweet Coconut Lime Cookies
Ingredients:
¾ cup shredded sweetened coconut
2 teaspoons grated lime zest
1 ½ cups all-purpose flour
¼ teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon salt
2/3 cup confectioners sugar, plus about 1/3 cup for coating cookies
½ cup (1 stick) unsalted butter, softened to room temp
1 tablespoon canola oil
2 large egg yolks
1 tablespoons fresh lime juice
About 3 tablespoons smoked coconut lime salt
1. Preheat oven to 325 degrees. Line two baking sheets with silicone mats or parchment paper. Or spray with non-stick cooking spray.
2. In a food processor, process the coconut and lime zest until fine. Set aside. In small bowl, sift together the flour, ginger, baking powder, and salt. Set aside.
3. In a medium bowl, beat the 2/3 cup confectioners’ sugar, the soft butter, and canola oil until very smooth. Beat in the egg yolks and lime juice. Using low speed beat in the flour mixture until it comes together. Stir in the coconut and lime zest mixture.
4. Form the dough into tablespoon-sized balls and place them 2 inches apart on the baking sheets. Slightly tap them to flatten a bit. Bake in preheated oven to 15-20 minutes, or until the bottoms are moderately browned. Let the cookies cool on the sheets for a minute or two. While cookies are warm, roll in remaining powdered sugar to coat, tapping off excess sugar. Dip the tops into salt (or sprinkle over top) and let cool completely on wire rack.
Makes about 40 cookies.
***After taste tests, I’d up the amount of lime juice, say, another tablespoon. And be sure to get the salt on there while the cookie is very warm, so it kinda melts into the cookie.
What I REALLY wanted to make was a cookie with a Vosges Haut Chocolate “Mo’s Bacon Bar”….. alder wood smoked bacon, smoked sea salt, and milk chocolate. Imagine that. Bacon AND salt AND chocolate. Isn’t that just about the most perfect combination??? But my source was sold out. Probably sold out to me. I ate two bars the other day, about 30 seconds apart, with no stops for breathing. I’m thinking that will be an amazing cookie when I get around to it. A bacon and salt chocolate cookie – will the wonderment never end here at The Dish???
But I had my new $16.50 jar of Smoked Coconut Lime Salt from Artisan Salts.
I think these would be great after Mexican food.
I hope you try them out. Easy little suckers, and I just loved them.
Salty-Sweet Coconut Lime Cookies
Ingredients:
¾ cup shredded sweetened coconut
2 teaspoons grated lime zest
1 ½ cups all-purpose flour
¼ teaspoon ground ginger
¼ teaspoon baking powder
¼ teaspoon salt
2/3 cup confectioners sugar, plus about 1/3 cup for coating cookies
½ cup (1 stick) unsalted butter, softened to room temp
1 tablespoon canola oil
2 large egg yolks
1 tablespoons fresh lime juice
About 3 tablespoons smoked coconut lime salt
1. Preheat oven to 325 degrees. Line two baking sheets with silicone mats or parchment paper. Or spray with non-stick cooking spray.
2. In a food processor, process the coconut and lime zest until fine. Set aside. In small bowl, sift together the flour, ginger, baking powder, and salt. Set aside.
3. In a medium bowl, beat the 2/3 cup confectioners’ sugar, the soft butter, and canola oil until very smooth. Beat in the egg yolks and lime juice. Using low speed beat in the flour mixture until it comes together. Stir in the coconut and lime zest mixture.
4. Form the dough into tablespoon-sized balls and place them 2 inches apart on the baking sheets. Slightly tap them to flatten a bit. Bake in preheated oven to 15-20 minutes, or until the bottoms are moderately browned. Let the cookies cool on the sheets for a minute or two. While cookies are warm, roll in remaining powdered sugar to coat, tapping off excess sugar. Dip the tops into salt (or sprinkle over top) and let cool completely on wire rack.
Makes about 40 cookies.
***After taste tests, I’d up the amount of lime juice, say, another tablespoon. And be sure to get the salt on there while the cookie is very warm, so it kinda melts into the cookie.
11 comments:
I like to sprinkle Maldon on dulce de leche and eat it on vanilla ice cream. Damn, why didn't I stop by the store on my way home?!?!?
There's a fancy-pants salt and chocolates store in North Portland, but I can't remember what it's called.
This sounds so intriguing and I had no idea that there were artisan salts! I thought I was adventurous with my Hawaiian pink salt!
What interesting yummy looking cookies! Thanks for the salt link. My husband loves experimenting with salts and rubs for barbecue and for Father's day it will be a good place to get some.
Oooh, lovely. I'm crazy about salt, myself. I usually dump about 1/2 (or more) teaspoon in everything I make.
You should make a beach/ocean themed cake, and have the ocean taste like salt.
Oh Catherine,
I too am a salt freak. Remember BBB? Half the judges thought my burger was too salty>!! How rude, I thought it was perfect! I'd be a huge fan of these fun salty cookies.
C-town (your new handle),
I have a hickory salt which is one of my favourite pantry items...I hear ya on this one.
It's the second time I hear about that Mo's chocolate/bacon bar. I think it's a sign I gotta try it! Damn that sounds good! And there's nothing wrong with being a salt freak, I'm a bit of one too. Nice little thingies, I bet they're delicious! :-)
Whoa, Catherinr those sounds really intense! I am sure Roberto would love those, he is a salt freak too, although does not wax so poetically about it. Alas, he is a guy...but he does love the salt!
heather,
you have EVERYHTING up there! I'm so jealous! You gotta try that bacon bar!
deborah,
those are some mighty fine salts! Try some!
lisa,
they do have some great salts...my favorite is an alder smoked salt!
emiline,
well, I think I should just GO to the beach!
jenny,
those judges! Fools! These are good cookies, and not too heavy...perfect for after Mexican food.
zen,
you gotta go with Mo! It's crazy!
jenn,
the salt thing is so trendy now...and those chocolate bars are wonderful...have him try the Barcelona Bar! He'll flip!
I have tried the bacon bar, but at first it just tasted like smoked almonds in it. Good, though!
Now, I'm curious. I bought some black smoked salt, and it's so strongly scented I couldn't use it. A couple of grains of it completely overpower a dish. Just sitting in a little bowl in my kitchen, it smelled like the kitchen had been on fire. Can you recommend a better one?
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