Replicate Thinsters Toasted Coconut Cookies

[Fred]

To me these are the best cookies ever produced commercially. Where I live they're not always easy to come by and they sell for $16 a pound when you can find them in a 4-oz. bag. At the nearest warehouse store, a two-hour drive from where I live, you can buy them for $7 per one-pound bag. What I would really like to do is create a recipe that closely replicates them. I've tried only once so far and failed miserably. Thinsters Toasted Coconut cookies are crispy and quickly disintegrate in your mouth. The only listed ingredients by order of most to least: coconut, wheat flour, sugar, and butter. There is a separate line that reads, "Contains: egg, milk, tree nuts (coconut), wheat & soy."

Using the four primary ingredients and (if i remember correctly) an egg, I made a recipe that melted into flat puddles once exposed to the oven. I'm guessing there was too much butter for the flour. I used Baker's flaked and sweetened coconut, but the cookies didn't taste much like coconut. They were sweet and tasted great and my brother devoured them. In Thinsters I detect no strands of coconut, and based on the crumbly texture I'm thinking the cookie is made with what is called dessicated coconut. I've never used dessicated coconut but have ordered some from Amazon.

Might anyone be interest in taking a stab at such a recipe? Probably you should actually eat some thinsters first, but there might be some expert cookie makes here who can offer suggestions or ideas.

Here's a link to the product I'd like to replicate: https://thinsters.com/products/toasted-coconut

 

[Mona]

To replicate those Thinsters Toasted Coconut cookies, switch to using unsweetened desiccated coconut instead of sweetened flaked coconut for a finer, crumbly texture. Adjust your butter to flour ratio—perhaps use less butter or a bit more flour to prevent the cookies from spreading too much. Chill your dough for about an hour before baking to help maintain shape, and consider baking at 350°F until just done without letting them brown too much. Here's a simplified recipe: Cream 100g each of butter and sugar, mix in one small egg, then incorporate 120g of flour and 130g of desiccated coconut. Chill, roll thin, and bake for 8-10 minutes.