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[Image] [Image] Coconut "Washboard" Cookies. This cookie is called a washboard cookie just because its shape and line design sort of resembles an old washboard. I think the original recipe was first introduced in the 1950's when washboards were still around. The cookie sort of reminds me of the "Mother's" brand crisp coconut cookies I used to eat when I was younger. These "washboard" cookies are  thin, sweet and crisp... just perfect with a cup of tea or coffee. And they're dunkable, too! Sort of like a biscotti. Absolutely loved this cookie... it was one of my personal favorites.
I decided to dip some of the cookies in chocolate... and then added a chocolate drizzle on top of some. I just thinks it makes them look rather pretty.... elevates the cookie up a notch. But you don't have to add the chocolate... can just as easily leave them plain, as per original. Interestingly enough, the coconut flavor is mild in these cookies. A great cookie for gift giving. So here is "Sweet" # 2 in  the cookie series. Hope you enjoy...     
You will need: makes about 24(2x4inch) cookies. Adapted from America's Test Kitchen Family Baking Book

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
a pinch of cinnamon*
1 tsp vanilla extract
1 large egg
2 tablespoons milk
8 tablespoons (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 cup sweetened, shredded coconut
* feel free to add a bit more if you like cinnamon. I think I'll do that next time.

Optional:
melted chocolate

Directions:
1. Process coconut for 10 long pulses.. or until broken up a bit. Set aside. 2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
3. Whisk together the egg and milk in a small bowl. Set aside.
4. With a mixer, beat the butter and brown sugar until light and fluffy on medium-high speed... about 2-3 minutes. Add the egg mixture and beat until well combined.
5. Reduce the speed to low,  and slowly add the flour mixture and coconut. Mix until just incorporated.

Shaping:
1. Place a large piece of plastic wrap on a counter. Turn the dough out onto the middle of the plastic wrap and, using floured hands( or another fold over the plastic wrap), shape dough into a 15-inch log.
2. Flatten the top and sides of the log so that it measures about 1 inch high and 3 inches wide.... or whatever dimensions you like(though baking time may differ). I'm thinking of making them smaller next time... this way I have more cookies:)
3. Wrap tightly with the plastic wrap and refrigerate until firm, about 45 minutes-1 hr.... or you can place it in the freezer to speed things up a bit. You just want the dough to be firm enough to be able to cut even slices without being too soft. (The dough can refrigerated for up to 2 days or frozen for up to 1 month.)
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 Adjust two oven racks to the upper-middle and lower-middle positions.  Heat the oven to 350 degrees F.  Line two baking sheets with parchment paper.  1. Remove the chilled dough from the refrigerator, unwrap, and cut into 1/4-inch-thick slices.
2. Arrange the slices about 2 inches apart (they do spread) on the baking sheets.  3. Dip a dinner fork in flour, then make crosswise indentations in the dough slices.  4. Bake until the cookies are medium golden brown, 15 to 18 minutes... you will need to switch and rotate the baking sheets halfway through baking.  5. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. 
Optional: 1. Melt some chocolate and spread on the back of each cookie( or just some)...  2. Place chocolate dipped cookies on parchment paper( or plastic wrapped cookie sheet) then drizzle extra melted chocolate on top of cookie( or just some of the cookies).  3. Allow chocolate to harden. I refrigerate mine. [Image]