Wednesday, February 2, 2011

The Cooky Book: Coconut Apricot Strips

The Recipe: Coconut Apricot Strips from Betty Crocker's The Cooky Book

The Substitutions: Butter for shortening, plus I used peach/passionfruit jam in place of pineapple jam, which is seemingly impossible to find.

The Verdict: Hmm. The recipe, which advertises these guys as being "fancy and oh-so-rich!" advises you to serve them the same day you make them. Which is completely essential, seeing as they barely survived from me making them in the afternoon to being served in the evening. My guests described them as being tasty, but "unstable."

The cookie is essentially a layer of crust, a layer of jam, and a layer of coconut meringue. The crust gets pretty soggy and the meringue, which I got nice and fluffy, falls pretty flat once you add in the coconut. As a result, you get a bar that needs to be eaten with a fork (or spoon) and is really really intense in taste. These are definitely not a keeper and I'm officially glad to be officially finished with the bar cookie section of this book.

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