The Mysterious Triangles
Dec. 18th, 2008 09:31 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchAnother very good source of cookie recipes is the Williams-Sonoma Cookies cookbook. Lots of very fancy, yet remarkably easy recipes can be found here. This one caught my eye because anything with macadamia nuts, coconut, and chocolate will probably turn out wonderful. Any they did.
Coconut-Macadamia Triangles
Ingredients
1 cup (5 oz/155 g) plus 2 tablespoons all-purpose (plain) flour
3/4 cup (6 oz/185 g) firmly packed light brown sugar, plus 1 tablespoon
3/4 teaspoon salt
5 tablespoons (21/2 oz/75 g) cold unsalted butter, cut into small pieces
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup (5 oz/155 g) unsalted macadamia nuts, lightly toasted and coarsely chopped
1/2 cup (2 oz/60 g) shredded sweetened dried coconut
3 oz (90 g) semisweet chocolate, melted
Preparation
Preheat the oven to 375°F. Line the bottom and sides of a 9x9 pan with foil and spray with Pam + Flour.
Combine the 1 cup of flour, 1 tablespoon brown sugar, and 1/2 teaspoon of salt in a food processor. Process briefly to blend. With the motor running, add the butter a few pieces at a time until small crumbs form. Turn out into the prepared pan. Press the mixture into the pan in an even, solid layer. Bake until the edges are golden, about 10 minutes.
Meanwhile, combine 2 tablespoons of flour, the 3/4 cup of brown sugar, the corn syrup, vanilla, egg, and the remaining 1/4 teaspoon of salt. Beat with a wooden spoon until thoroughly blended. Stir in the nuts and coconut until blended.
Spread the coconut topping over the warm baked bottom crust. Return to the oven and bake until the topping is lightly browned and the edges pull away from the sides of the pan, 15-20 minutes. Let cool completely in the pan on a wire rack.
Lift out the foil to remove the cookie from the pan. Cut the cookie into twelve rectangles. Cut each rectangle in half on the diagonal to make triangles. Dip one corner of each triangle in the melted chocolate and let cool on a sheet of waxed paper.
Coconut-Macadamia Triangles
Ingredients
1 cup (5 oz/155 g) plus 2 tablespoons all-purpose (plain) flour
3/4 cup (6 oz/185 g) firmly packed light brown sugar, plus 1 tablespoon
3/4 teaspoon salt
5 tablespoons (21/2 oz/75 g) cold unsalted butter, cut into small pieces
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 large egg
1 cup (5 oz/155 g) unsalted macadamia nuts, lightly toasted and coarsely chopped
1/2 cup (2 oz/60 g) shredded sweetened dried coconut
3 oz (90 g) semisweet chocolate, melted
Preparation
Preheat the oven to 375°F. Line the bottom and sides of a 9x9 pan with foil and spray with Pam + Flour.
Combine the 1 cup of flour, 1 tablespoon brown sugar, and 1/2 teaspoon of salt in a food processor. Process briefly to blend. With the motor running, add the butter a few pieces at a time until small crumbs form. Turn out into the prepared pan. Press the mixture into the pan in an even, solid layer. Bake until the edges are golden, about 10 minutes.
Meanwhile, combine 2 tablespoons of flour, the 3/4 cup of brown sugar, the corn syrup, vanilla, egg, and the remaining 1/4 teaspoon of salt. Beat with a wooden spoon until thoroughly blended. Stir in the nuts and coconut until blended.
Spread the coconut topping over the warm baked bottom crust. Return to the oven and bake until the topping is lightly browned and the edges pull away from the sides of the pan, 15-20 minutes. Let cool completely in the pan on a wire rack.
Lift out the foil to remove the cookie from the pan. Cut the cookie into twelve rectangles. Cut each rectangle in half on the diagonal to make triangles. Dip one corner of each triangle in the melted chocolate and let cool on a sheet of waxed paper.