Double coconut meltaways from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 209) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on December 22, 2022

    These are a fantastic biscuit, great coconut flavour, one bowl mixing and beautiful texture. A few spread a bit, suggesting hotspots in my oven, so I’ll freeze for longer than the 15 I left them for today.

  • sofull on November 16, 2020

    Perfection! Such an unexpected and great cookie. Made a few times and it's a huge hit every time.

  • Rutabaga on November 13, 2018

    These have a nice coconut flavor and shortbread-like texture. Unfortunately, mine did not retain their round shape, but spread out on the pan. The thin edges were very delicate as a result, and crumbled away when I removed them from the pan. The result was pretty unattractive, even if they did taste good. My guess is they weren't cold enough when I put them in the oven, even though I did put them in the freezer for fifteen minutes first, slightly longer than Perelman suggests. They are very easy to make, so I'd like to tray again, and maybe freeze them for a full half hour prior to baking.

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