Tweed Cookies

Name: Tweed Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 2 cups sweetened shredded coconut; 2 oz bittersweet or semisweet chocolate (roughly chopped); 1¾ cups all-purpose flour; 1 tsp baking powder; a pinch salt; 1 cup (2 sticks) unsalted butter (softened); ⅔ cup granulated sugar; ⅓ cup light brown sugar (firmly packed); 1 large egg; 1 tsp vanilla extract

Crispy biscuits interwoven with shredded coconut and chocolate chips—golden and crunchy on the outside, with a slightly chewy interior and a distinctive tweed-like pattern.

1h 0m

Easy

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Ingredients

sweetened shredded coconut 2 cups

bittersweet or semisweet chocolate (roughly chopped) 2 oz

all-purpose flour 1¾ cups

baking powder 1 tsp

salt a pinch

unsalted butter (softened) 1 cup (2 sticks)

granulated sugar ⅔ cup

light brown sugar (firmly packed) ⅓ cup

large egg 1

vanilla extract 1 tsp

Instructions

Process the coconut and chocolate

Place the coconut and chocolate in a food processor and process until the chocolate is finely ground, about 45 seconds. Set aside.

Mix the dry ingredients

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

Make the dough

Using an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium-high speed for about 2 minutes until fluffy. Beat in the egg until combined. Scrape down the bowl and beat in the vanilla. Beat in the coconut mixture until combined. Gradually add the flour mixture on low speed and stir until combined. Divide the dough in half and shape each into a disk. Wrap in plastic wrap and refrigerate for 1 hour, or until firm enough to shape.

Shape and chill

Remove the dough from the refrigerator and shape each disk into an 11-inch-long log. Wrap each log in plastic wrap and refrigerate for at least 2 hours until firm (or up to 3 days).

Prepare for baking

Adjust two oven racks near the center of the oven and preheat to 325°F. Line two baking sheets with parchment paper.

Slice and bake

Unwrap one dough log. Using a large sharp knife, cut into 3/16-inch-thick slices and arrange on the baking sheets, spacing them 2 inches apart. Re-wrap and refrigerate the remaining dough between batches. Bake two sheets at a time, switching the pan positions halfway through, for 15 to 18 minutes until the bottoms are light golden; they will still feel soft but will firm up as they cool. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.