flipped cookies and the bar to be savored

Cinnamon-sugar palmiers

coconut-lime bars

If you look very closely, you can tell what day it was

If you look very closely, you can tell what day it was

Folks, you need to make these palmiers.  I’ll wait.

Good, right?  Let me show you a couple things in case the recipe looks weird and intimidating.  First of all, I need to say that you barely need to roll the puff pastry out to get it to 9 by 11 inches.  It’s about 8 by 10 to begin with.  Second, try folding a piece of paper the way they tell you to fold the dough in order to practice and get the idea.  It’s simple, but it’s very hard to picture in your mind, and it’s not something you can see a picture of and instantly understand.  At least it wasn’t for me.  So I had to try it with paper a few times.  Here’s what it looks like all folded up:

not unlike churros...

not unlike churros…

You can cut the slices with a knife.  It’s not too terribly delicate. Be sure to space them those 2 inches apart.  These puff up quite a bit.  That’s a good thing.  Look at how ridiculous they look raw!

cue the sad trombone

cue the sad trombone

Ah, but here they are finished:

even the burned ones are good

even the burned ones are good

The really odd thing about this recipe is that you flip the cookies about halfway through.  I don’t mean rotate the sheet or swap the top rack for the bottom rack.  I mean you literally take the cookies out of the oven, flip each cookie upside down and cook the other side.  That was a new one for me.

What you wind up with is a light, airy, delicate, sweet, wonderful cookie.  Good luck not eating them by the handful.  You’ll note that we didn’t drizzle them with chocolate.  It didn’t seem necessary.  They were sweet enough already.

Now, the coconut lime bars.  They’re also delicious.  They are thick and dense.  We used salted macadamia nuts because we couldn’t find unsalted.  All we did was just omit salt otherwise.  Easy peasy.  They are a nice bar cookie to sit and savor.  There’s really no trick to them except that I think the pan size is more forgiving than the recipe seems to suggest.  I only have an 8 by 8 pan.  This calls for a 9 by 9.  First we tried to do some half-assed math with surface area and volume.  Ugh.  Then, we thought we’d just make the normal batter and throw some of it out.  A triumph of American public schooling right here.  Well, when we pushed the batter for the bottom crust down into the pan, we noticed that it wasn’t all that thick.  So we figured, let’s just bake it a little longer and see how it goes.  It goes well.  It goes very well.  I think you could use a 9 by 9 or an 8 by 8.  Just keep an eye on them.  And enjoy!

Yeah, the coconut toasted just like that.  It was amazing.

Yeah, the coconut toasted just like that. It was amazing.

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