Page 165 - Classic Cookies with Modern Twists

4 tablespoons unsalted butter, melted and cooled
3 tablespoons freshly squeezed lemon juice

1½ cups unsweetened wide coconut chips

1. Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking
pan with foil, pressing rmly into the corners and leaving 2

inches of overhang on all sides. Lightly grease the foil and set
aside.

1. To make the cr ust, stir the our, coconut, and salt together in
a small bowl and set aside. In the bowl of a st and mixer tted
with the paddle att achment or using a handheld electric mixer,

beat the oil and sugar on medium speed until light and uff y,
about 2 minutes. Add the vanilla and mix to incorporate. Reduce
to low speed and add the dr y ingredients, using a spatula to

scrape the bowl several times, until well incorporated but still
cr umbly.

2. Press the cr umbly dough into the pan, using your ngertips to
distribute it evenly over the bottom and slightly up the sides of

the pan to cont ain the lling. Bake for about 20 minutes, or until
the cr ust is golden brow n. Move pan from the oven to a wire rack
to cool slightly. Reduce the oven temperature to 325 degrees F.

3. While the cr ust cools, make the lling. In a medium bowl,

combine the sugar and lemon zest, using your ngers to r ub
them together until the sugar is fragrant. Stir in the cornst arch
and salt. In a small bowl, whisk together the eggs and yolks,
then whisk in the butter and lemon juice. Add the egg and butter

mixture to the sugar, whisking vigorously to combine. Stir in the
coconut.

4. Pour the mixture over the cooled cr ust. Bake for 20 minutes

on the bottom rack, rot ating the pan half way through. Watch the
coconut closely: if it’s getting too dark, cover the pan loosely with