Comments on: 12 Days of Cookies: #9 Toasted Coconut Sables

By: Tim

Tim — Sat, 19 Dec 2009 17:02:02 +0000

Yes, Pam. The egg should be hard-boiled, so the yolk crumbles when passed through strainer. Not sure why this isn’t working for you. If you have a method you prefer for hard boiling eggs, feel free to use it.

By: Pam

Pam — Sat, 19 Dec 2009 16:56:47 +0000

Is the yolk supposed to be dry and crumbly? I can’t peel the white from the yolk if I cook the egg only 10 minutes because it’s not cooked-through (still a tad runny), and, the yolk is gelatinous at best, not crumbly.

By: lesbo-kitchen

lesbo-kitchen — Mon, 14 Dec 2009 08:51:37 +0000

Hi Tim, I understand the part about eliminating moisture. The thing I don’t get is how the protein in a cooked egg yolk contributes texturally or otherwise to the cookie. Would you do just as well to leave the egg yolk out?

By: Sasha

Sasha — Thu, 10 Dec 2009 23:25:43 +0000

I made these today for a party and they turned out great! I bought unsweetened coconut and toasted it myself with a little suger mixed in, worked perfectly. I think from now on I’m going to start storing rolls of the dough in my freezer :)

By: Tim

Tim — Wed, 09 Dec 2009 23:07:06 +0000

Hi Lesbo-Kitchen, the reason the egg is hard-boiled is that you are trying to eliminate moisture from the cookies so they have a sandy texture. It works!

By: Tim

Tim — Wed, 09 Dec 2009 23:06:04 +0000

Bryan, you did eat a bowlful.

By: Tim

Tim — Wed, 09 Dec 2009 23:05:42 +0000

Hi Jean. I doubt it, but I don’t have any experience cooking with soy eggs. Anybody else?

By: Sriram Sivaramakrishnan

Sriram Sivaramakrishnan — Wed, 09 Dec 2009 22:14:07 +0000

Man…..this is some list so far. I got linked to this blog through another one. Happy I came here at the right time. Cant wait to start baking this list. Funny since I was just looking up some cookie recipes after having taken part in a cookie baking contest. I had made saffron cardamom shortbread with fruit and nuts. Thanks for this event.

By: lesbo-kitchen

lesbo-kitchen — Wed, 09 Dec 2009 21:53:17 +0000

Hard-boiled egg yolk in a cookie – who’d have thunk it? I wonder how that changes the chemistry of what happens in the dough. Anyone know?

By: Bryan

Bryan — Wed, 09 Dec 2009 21:44:47 +0000

Serious about the toasting transforming the coconut. I think that gloppy stuff is seriously repulsive, but those toasty shreds you created were amazing. I would’ve eaten a bowlful.

By: jean

jean — Wed, 09 Dec 2009 21:06:14 +0000

if i am allergic to eggs, can i replace it with soy eggs?