Cookie Post With Sweet Mary
I dedicate this to my best friend because she will be laughing too hard when she reads this post.
Last week, I tried making coconut and lime cookies from Sweet Mary (link now broken). They turned into a disaster. They spread way too much and stuck to my cookie sheets.
I decided to mess with the temperature of the butter and dough while she messed with the flour. Since I ran out of coconut, I didn’t use any. I froze my stick of margarine for 20 minutes before beating. I was going to do two variations – one with rum extract, one with vanilla extract. Since I didn’t have time to make two separate batches, I just separated the dough into two bowls. Now, since I had to add the extracts before adding the flour, I also split the flour mixture in half. However, I’m not good at guessing. With the flour, I cut the measurements in half (1/4 cup flour in this bowl, 1/4 cup flour in that bowl, etc). For the batter, I just poured and guessed. Bad idea. There was more batter in the vanilla bowl than the rum bowl. When I added the flour to the rum bowl, the dough came together nicely. When I added the flour to the vanilla bowl, it seemed too wet. I added another 1/4 cup flour, but I was afraid to add too much. It was a little bit better but it didn’t look nearly as good as the rum bowl. I chilled the dough in the fridge for 15 minutes before rolling it into balls. Then I put the cookie sheets into the freezer for 20 minutes while the oven preheated. I put them in the oven and baked for 10 minutes.
They weren’t done, so I baked another 2 minutes. The rum batch came out nicely and were baked on the bottom rack.
Mary used more flour and a little more leavener and got a cake-like cookie. She prefers her first batch because they are flat and crisp yet chewy. We both agree that the lime overpowers the coconut (I used toasted coconut in my first batch). I also used white chocolate chips while she used dark chocolate chips.
Thanks Mary for doing this with me and for all of your help. We really do need to experiment more with this to get the ultimate coconut lime cookie.
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The lime variation sounds interesting and as much as I would love to try it, I don't think my stomach can handle it!
I wish I had the cookie spreading problem you are having. I love thin cookies, but mine end up being a bit thick and I always have to flatten them out before baking.
I find that using melted butter usually makes thicker cookies and whipping the butter and sugar together promotes spreading.
I've never baked with margarine before.. how does it change the texture of the cookie compared to butter?
I bet they were delicious even thought you didn't like the way they looked-I love the idea of white chocolate chips and toasted coconut-yum! I just recently discovered your blog through foodbuzz and I love it! I gave you a blog award on my site-here is the link:
I'm sorry, I don't think that link I gave you is working-