Strawberry-coconut cookies from Dappled: Baking Recipes for Fruit Lovers (page 67) by Nicole Rucker

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

  • Eat Your Books

    Can substitute vanilla extract for vanilla bean paste.

  • hillsboroks on May 18, 2020

    I have made these cookies twice with very different results but amazing flavor both times. The first time I accidentally left out the egg when it rolled behind a canister while I was setting up my mise en place. And because I was using a Cook's Illustrated technique where you rub the lemon zest into the sugar to maximize the lemon flavor I did not notice the egg part as I was rushing through the directions. I had freeze dried strawberries for that batch that I chopped up a bit and the resulting cookies were very shortbread-like. The second time I got the egg added and used dried strawberries that were like tough raisins that I also chopped up some. Both times I realized the cookies were not spreading at all after the first 5 minutes in the oven so I used a large flat-bottomed glass to flatten them a bit. I think this might have been an instruction that was omitted. The second batch was softer but I realized I liked the freeze dried berries best for their flavor and texture.

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