Nancy's Chopped Salad with Oregano Vinaigrette

I have a secret. Okay not so much a secret for the people who really know me. I have a cookbook obsession. I am sure that many of you can relate. They fill over three large bookcases throughout my house. I believe it is the photos that really grab me and then creating variations on the recipes within the pages of the beautiful photographs.

Last week a package was sitting on my desk in my office – it was from Amazon. I just knew that my long awaited cookbook had arrived. Amazon will often tease you with pre-ordering books that are due out in a month or two. This only prolongs the excitement of opening the brand new book and thumbing through the pages upon pages of stunning photos and delicious recipes.

The book I had long anticipated to own had finally arrived - “The Mozza Cookbook” from famed chef, restaurateur and cookbook author, Nancy Silverton. She along with Matt Molina and Carolynn Carreno authored the pages of this stunning book with terrific recipes from the famed Los Angeles eatery Osteria Mozza and Pizzeria. The restaurant is co-owned with Nancy by Mario Batali and Joe Bastianich. From the mozzarella bar at the restaurant to the infamous pizzas and pastas that you swear were overnighted straight from Italy, this is a destination dining location. It is on my bucket list for sure.

Nancy is very well know for her chopped salad that was first introduced to her at La Scala Boutique in the 70’s in Beverly Hills, which is now closed. However, Nancy has taken this salad on into the millennium at Mozza. Strong flavors of oregano is the key ingredient in this tasty and satisfying salad.

I encourage you to make the dressing a day prior, so the flavors develop and the dressing will envelop every surface of the salad’s ingredients. I used a mason jar for easy mixing – just simply shake.  I know that if you decide to purchase this book, you will not be disappointed and surely will find many foodie treasures you will make for years to come. The photos will amaze you and are mouthwatering. Enjoy!

Nancy’s Chopped Salad with Oregano Vinaigrette

Salad

Half of a small red onion (halved through the core)
1 small head iceberg lettuce
1 medium head radicchio
1 pint small sweet cherry tomatoes, halved
Kosher salt
1 1⁄2 cups garbanzo beans
4 ounces aged provolone, sliced 1⁄8-inch thick and cut into 1⁄4-inch-wide strips
4 ounces Genoa salami, sliced 1⁄8-inch thick and cut into 1⁄4-inch-wide strips
5 peperoncini, stems cut off and discarded, thinly sliced (about 1⁄4 cup)
1⁄2 cup oregano vinaigrette
Juice of 1⁄2 lemon, plus more to taste

Oregano vinaigrette

2 1⁄2 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon fresh lemon juice, plus more to taste
2 garlic cloves, 1 smashed and 1 grated or minced
1⁄2 teaspoon kosher salt, plus more to taste
1⁄4 teaspoon freshly ground black pepper, plus more to taste
1 1⁄2 cups extra-virgin olive oil

Preparation

To prepare the salad:

Separate the layers of the onion, stack two or three layers on top of one another, and slice them lengthwise 1/16-inch thick. Repeat with the remaining onion layers. Place the onion slices in a small bowl of ice water and set them aside while you prepare the rest of the ingredients for the salad. Drain the onion and pat dry with paper towels before adding them to the salad.

Cut the iceberg in half through the core. Remove and discard the outer leaves from the head and remove and discard the core. Separate the lettuce leaves, stack two or three leaves on top of one another, and slice them lengthwise 1/4-inch thick. Repeat with the remaining leaves and thinly slice the radicchio in the same way.

Cut the tomatoes in half, season them with salt, and toss gently to distribute the salt.

Combine the lettuce, radicchio, tomatoes, garbanzo, provolone, salami, peperoncini, and onion slices in a large, wide bowl. Season with salt and toss to thoroughly combine the ingredients. Drizzle 1/2 cup of the vinaigrette and squeeze the lemon juice over the salad, then toss gently to coat the salad with the dressing. Taste for seasoning and add more salt, lemon juice or vinaigrette if desired. Pile the salad on a large platter or divide it among individual plates, piling it like a mountain. Sprinkle the dried oregano on top and serve.

To make the oregano vinaigrette:

Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano. Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using. Serves 4 as a starter or 2 as a main course.

Chocolate Espresso Cake

It was my hubby’s birthday recently. He absolutely loves his birthday. In fact, he calls it the official start to the holiday season – that is how much he loves his birthday. We have the official countdown: two days prior to the actual day is “birthday eve eve” then one day prior is “birthday eve”, the day of his birthday is the kick off to the holiday season and the day after his birthday is a “sad day” since the festivities are over.

My goal was to make it a fun day of celebration. Our neighbors extended an invitation to take my hubby and I out to breakfast on his birthday. It was a relatively new breakfast place in town. They had my absolutely favorite breakfast item on the menu - the dutch baby pancake. It was perfectly cooked with that Yorkshire pudding texture with a tender inside and crispy outside. It came with this tart lemon syrup sauce that was too die for. We headed out later to our favorite wine and tapas bar downtown where we each enjoyed a flight of wine along with tasty bites that ranged from mac & cheese with truffle oil to mini duck confit steamed buns.

We dined the night prior at Lark Creek with my parents and enjoyed a 2005 Petite Syrah from Grgich Hills that we brought to the restaurant. The waiter offered dessert, but I had already prepared a special birthday cake at home.

I first had this delectable delight at Jean’s House from Lemon and Anchovies. I was blown away by the subtle combination of the coffee and chocolate. It is such a beautiful pairing that brings out the best of each ingredient. The cake was super moist and just full of stunning flavor profiles.

I wanted to make a special birthday cake for my hubby and the cake at Jean’s house was the first thing that came to mind. When she let me know it was an Ina Garten cake, I knew that it would be easy to make and taste divine. I made a couple slight changes to the recipe by taking out the egg yolk in the frosting and adding more vanilla and confectioner sugar: otherwise Ina does beautiful recipes that are simple and divine.

Chocolate Espresso Cake

Cake

1 3/4 cups all-purpose flour, plus more for dusting
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.

In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.

Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

Frosting

7 ounces semisweet chocolate, coarsely chopped (used 50% cacao)
2 sticks (1/2 pound) unsalted butter, at room temperature
2 teaspoon pure vanilla extract
2 cup confectioner's sugar
1 tablespoon instant espresso powder

In a microwave-safe bowl, heat the chocolate at high power in 30-second intervals, stirring, until most of the chocolate is melted. Stir until completely melted, then set aside to cool to room temperature.

In the bowl of an electric mixer fitted with a paddle, beat the butter at medium speed until pale and fluffy. Add the egg yolk and vanilla and beat for 1 minute, scraping down the side of the bowl. At low speed, slowly beat in the confectioners' sugar, about 1 minute. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.

Set a cake layer on a plate with the flat side facing up. Evenly spread one-third of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and side of the cake. Refrigerate for at least 1 hour before slicing.

{ Pan Fried Brussels Sprouts with Sriracha, Honey and Lime }

The Vanderbilt – it has such an sense of high society attached to the name. Yet, the Vanderbilt that I am speaking of is located in Brooklyn New York. I have yet to go there, but certainly would enjoy it based upon my research. It is known for their “nibbles” and sitting at the bar – my kind of place. One of their signature nibbles is the Roasted Brussels Sprouts with Sriracha, Lime and Honey.

I first spied this delight when visiting Liren’s blog and her post on Brussels Sprout Crostini with Pancetta and Red Caramelized Onions. She highlighted the siriracha infused Brussels and I knew I had to make these ASAP. Sure enough, Tuesday night rolled around and my pan was heated on high with Brussels sizzling.

Each delectable bite was both - sweet, spicy and tart all at the same time. My palate was singing with delight with brilliant tasty sensations. If you love Brussels like I do, these will be a repeatable dish around your house.

I remember being a kid and my mom served Brussels sprouts to us – I really liked them. It was quite a different story for others. I was actually fascinated by them, in that they looked like little heads of lettuce or cabbage. It wasn’t until I was an adult that my love for these tiny veggies grew.

Over the last several years, they have become more popular and people are being extremely creative with the preparations. From adding bacon to seasoning with truffle oil to the recipe I am sharing below. I altered the proportions slightly but overall such a simple delish recipe – why mess with perfection.

Pan Fried Brussels Sprouts with Sriracha, Honey and Lime
Serves 2 to 4

1 lb. Brussels sprouts
1 T Sriracha (or to taste)
3 T. Honey
1 T. Lime juice
Salt
Olive oil for frying

Trim the stem end of the sprouts and cut each one in half. Keep any loose leaves.

In a small bowl, whisk together the sriracha, honey and lime juice. Taste and add more sriracha or honey if you like. Set aside.

Use a large skillet and add a generous amount of olive oil (about ¼ cup) and heat on medium high. Pan fry the Brussels until deep golden brown and season with salt during cooking process. Transfer to a medium bowl and toss with the sriracha, honey and lime sauce. Taste for any additional seasoning and serve.

Toasted Coconut Handmade Marshmallows | Secret Recipe Club

How time flies! It seems like yesterday that I was participating in my first Secret Recipe Club post, yet now I am on my third month of participating. If you have not heard of the Secret Recipe Club, you must check it out. Amanda has even set up a fan page.  Our hostess for Group C is Angie from Big Bears Wife. 

This month I met Evelyne, virtually through her fun blog called Cheap Ethic Eatz. She began her love of food at the early age of eight and by age fourteen she was having her friends over for multi course meals. Now that is impressive. She resides in beautiful Montreal (on my bucket list of cities to visit) and appreciates the variety of cuisines her city offers. She even started a dinner group with blog’s namesake - certainly impressive.

While browsing through her extensive recipes on her blog, so many was eye catching, this made it hard to select. However, one jumped out at me. I have long wanted to make homemade marshmallows and she highlighted Thomas Keller’s version. She was inspired by another blogger, Aimee from Under the High Chair. Aimee did the basic recipe and one with toasted coconut. I adore toasted coconut, so I decided to add that flavor profile to a basic vanilla marshmallow.

While shopping in San Francisco a few months ago, we stopped it the world famous store – Gumps. While perusing through the gourmet section, the coconut marshmallows caught my eye. Of course, I had to buy them and after one bite, I was hooked. Now that I have accomplished my goal of making homemade marshmallows, I can venture to make more exciting flavors. Thank you Evelyne for the inspiration.

Toasted Coconut Handmade Marshmallows

4 cups finely shredded sweetened coconut
3 envelopes unflavored gelatin
3/4 cup water
2 cups sugar
1 cup light corn syrup
1/2 teaspoon salt
2 teaspoons vanilla extract

Preheat oven to 350F

Toast coconut on a baking sheet in oven, stirring occasionally, until golden, 7 minutes. Remove from oven and cool. Break into smaller bits with your hands.

Lightly oil a 9-inch square baking pan. Sprinkle bottom with 1/2 cup toasted coconut.

Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while you make syrup.

Combine sugar, corn syrup, remaining 1/4 cup water, and slat in a 1- to 2- quart heavy saucepan and heat over low heat, stirring, until sugar has dissolved. Bring to a boil over medium heat. Insert thermometer and boil, without stirring, until it registers 240 degrees. Remove from heat and let stand until bubbles are gone.

With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 to 20 minutes. Add vanilla and beat for 1 minute more.

Spoon marshmallow mixture over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky). Sprinkle top evenly with 1/2 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 2 hours. I put into the refrigerator for about 15 minutes to help it set and then took it out.

Cut into one inch squares and cover the sides with the remaining toasted coconut. Store in an airtight container.



Lofthouse Style Frosted Sugar Cookies

 You have all seen these little frosted gems when you stroll through the bakery section at your local grocery store. You swear that you won’t buy them and then you do. You swear that after you buy them, you will eat just one. You swear that after you eat one, you won’t eat another. You swear that after two, you will stop. You swear that you will never buy these again. After all that “swearing” you probably have finished three or four. Sound familiar?

These cookies are addicting to say the least. They are soft, buttery, sweet and irresistible. Each festive season, the frosting color changes and you are even more apt to purchase to bring to the office, bunko night, book club or simply to eat at home. The folks at Lofthouse are geniuses and have millions of cookie addicts around the country coming back for more.

As stated on their fun website, the brand was born in 1994 in a makeshift bakery in the back of a garage. It was old family recipe passed down from generations that is a moist and delicious sugar cookie with sweet, fluffy frosting. This already iconic cookie had humble beginnings from being delivered from the back of a pickup truck and now commercially delivered to a grocery store near you.

After seeing this cookie featured on Pinterest from Sweet Pea Kitchen, I knew that I had to make it. She also adapted the recipe from, recipesecrets.net . I used the recipe from sweet pea kitchen with the addition of more vanilla.  Found that chilling the dough and working with small batches of the dough works best and using flour to prevent sticking.

I brought these cookies to a couple of my offices this week and they were an overwhelming success. One person, who shall remain nameless, admitted to eating five in one day. Love it! I call myself a self-proclaimed “food pusher”. (It's a good thing)  It brings me such joy to make things for other people and see the instant smile on their face.

I decided on the traditional pink frosting, but you can get as creative as you want. What color would your frosting be? Enjoy!!!

Lofthouse Style Frosted Sugar Cookies

Cookies:

6 Cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Cup. butter, at room temperature
2 Cups. granulated sugar
3 eggs
2 teaspoon vanilla extract
1/4 teaspoon Salt
1 1/2 Cups Sour cream

Frosting:

1 Cups butter, room temperature

1 teaspoon vanilla extract
4 Cups powdered sugar
6 tablespoons heavy cream
Several drops food coloring
Multi-colored Sprinkles

Directions:

In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.

Use the plastic wrap that you chilled the dough in. Dust the top of the dough and then flip and flour the other side, keeping it on the plastic wrap. With a rolling pin, roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Best to work in small batches while keeping the remainder of the dough chilled.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.

Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough)

SPECIAL NOTES:  

• These cookies are pretty darn close to the ones you buy in the store however, I am sure that original lofthouse recipe is under "lock and key" so we may never be able to completely duplicate it 100%. (Smile) 
• I used the recipe that I found (as noted in the body of the post) and basically increased the amount of vanilla and working the dough in small batches, while keeping the rest chilled, works best. It is a VERY soft dough.
• I thought they were quite tasty, but I know that they may not appeal to everyone, since they do taste a bit different than the ones in the store but are pretty close for a homemade version.

Fig Muffins with Brown Sugar Crumb Topping

Saturday morning. It is one of my favorite days of the week. It is nestled perfectly in between the end of one week and the beginning of another. No rushing for me today - still in my pajama’s and sipping a cup of piping hot coffee.

What goes better with a fantastic cup of coffee than a fresh out of the oven handmade muffin? Quick frankly, I can’t think of anything right now. My obsession with figs continues with these beautiful Fig Muffins with Crumb Topping.

I am getting nervous that the fig season is almost over and yet I have so many more wonderful things I want to make with these fruit jewels. My signature jam is the balsamic fig jam and I have had multiple requests from good friends to learn to make this. Note to self – set up jam making day. Next I want to make Fig, Proscuitto and Gorgonzola Pizza. Another note to self – make this tonight for hubby along with a special bottle of wine.

Any ideas on what other goodies I should make with figs? Love to hear them. I hope that all of you have a fantastic weekend.

Fig Muffins with Brown Sugar Crumb Topping

Makes 10 muffins

1 ¼ C. Flour
1 t. baking powder
½ t. salt
2 C. Mission Figs, Fresh and chopped
½ C. butter, melted
2/3 C. sugar
1 large egg
2 t. vanilla
2 t. Dried orange peel

Brown Sugar Crumb Topping

½ C. Brown Sugar
½ C. Flour
3 T. Butter, cut into small cubes
¼ t. Salt

Add all of the ingredients to a bowl. With your fingers, break up the butter and work together until all ingredients incorporate together.

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, orange peel and salt in a bowl. Whisk together figs, butter, sugar, egg, and vanilla in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

I used an ice cream scooper to divide batter among lined muffin cups. Use about a tablespoon of the crumb topping on each muffin. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Warm Figs with Gorgonzola and Honey

As many of you know, the simplest things in life are often the best things in life. Many times, preparing wonderful simple ingredients all together will make a sublime dish. I think of potatoes au gratin, a grilled cheese sandwich, a BLT or a bowl of popcorn with melted butter and sea salt that was just popped in a cast iron pot. The list could go on for days, but you get the concept.

Today is actually our 13th wedding anniversary. It is hard to imagine how fast time goes by until you celebrate a milestone such as a birthday or anniversary. I think that we just get busy with our day to day lives and time drifts by. My hubby actually had a meeting to attend tonight which he is this volunteer organization’s leader and needed to attend. We did celebrate on Saturday night by dining out on the town and had an amazing time.

I am planning on opening a bottle of wonderful champagne to celebrate with my honey when he arrives home. We typically buy little presents for each other and half the fun is seeing the expression on my hubby’s eyes when he opens it. I think he will enjoy the gifts I bought for him. I found a very nice bottle of scotch since that is his favorite. Shhhhhh – don’t tell so the surprise is ruined – wink- wink.

Since dinner was included as part of the meeting, I thought a simple dessert along with the champagne would be a nice touch. With figs are in season, why not make a simple dessert with gorgonzola cheese and honey. The combination is sweet, salty and savory all at the same time. With a sip of champagne, it doesn’t get much better.

Warm Figs with Gorgonzola and Honey

Fresh Black Mission Figs – Cut into quarters
Gorgonzola Cheese
Honey

Cut as many figs as desired into quarters. Place onto a baking sheet and place a few crumbles of gorgonzola cheese on top of each quarter. Place under the broiler for about 2 to 3 minutes until cheese begins to melt. Remove and drizzle with honey and serve.

Banana, Coconut and Pecan Muffins

The long holiday weekend is coming to a close. Labor Day is a United States federal holiday observed on the first Monday in September that celebrates the economic and social contributions of workers. Our labor day was a mix of being on the go and simply relaxing at home. I took Thursday and Friday off from work to enjoy an extra long weekend. The R&R was much needed.

This morning, Hubby and I enjoyed watching Good Morning America with a freshly brewed cup of coffee along with these delicious Banana, Coconut and Pecan Muffins. Typcially I am not much of a muffin fan, not that I do not like them, it is just that they are not as high on the list of breakfast goodies. Lately I have been craving coconut as you probably noticed from my prior post – Coconut & Chocolate Chip Shortbread Cookies.

These are such a simple breakfast treat to make and pack a lot of flavor in just a few luscious bites. My house still has the scent of freshly baked muffins lofting through and it just brings a smile to my face. My hubby brought over half a dozen to our neighbors next door to enjoy while they were right out of the oven.

By the way, please feel free to check out and “like” my new Facebook Fan Page. I hope that each and everyone of you enjoyed the long holiday weekend and are refreshed for the week ahead.

Banana, Coconut and Pecan Muffins

1 ¼ C. Flour
1 t. baking powder
½ t. salt
2 very ripe bananas, mashed
½ C. butter, melted
2/3 C. sugar
1 large egg
1 t. vanilla
½ t. Dried orange peel
3/4 C. sweetened flaked coconut
½ C. Pecans, chopped and toasted + 2 T. for tops of muffins

Makes 12 muffins

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.

Whisk together flour, baking powder, orange peel, pecans, ½ cup coconut and salt in a bowl. Whisk together bananas, butter, sugar, egg, and vanilla in a large bowl until combined well, then fold in flour mixture until flour is just moistened.

I used a ice cream scooper to divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut plus the 2 tablespoons of pecans evenly on top of each muffin. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.

Coconut Chocolate Chip Shortbread Cookies

Today was the start to my mini vacation. I wanted to take advantage of the upcoming holiday weekend and tack on two more days. It was an extremely relaxing day. My hubby took the same amount of time off work, so we could enjoy it together.

I know it may sound funny, but cleaning, organizing and disposing of unwanted items is very relaxing to me. I believe that you either: keep it, throw it out or donate it. Today’s task was to clean out the pantry. It seems I just reorganized it several months ago, but with the large amount of canning I have been doing recently, it had become a bit over run with canned goodies.

Several hours later, the pantry is now neat and organized. I just love it. Along with cleaning, the baking bug was biting. I had seen Chocolate Chip Shortbread Cookies on Pinterest a few weeks ago – of course I pinned it. With the urge to bake, this was the first thing to come to mind.

I wanted to make them my own, so I added more vanilla, a pinch of salt and coconut. The texture and flavor is amazing. The only problem is that it will be hard to eat just one. I hope that you enjoy the upcoming holiday weekend!

Coconut - Chocolate Chip Shortbread Cookies

Makes 56 cookies

8 ounces butter, at room temperature
2/3 C. confectioners’ sugar
1 t. vanilla
2 C. flour
¼ t. Salt
½ C. Shredded coconut
4 oz. mini semi-sweet chocolate chips

Use a stand mixer with a paddle attachment; beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, and then reduce the mixer speed to low and add the salt, flour, mixing only until it disappears into the dough. Add the coconut and mix quickly. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

Use a 9 x 10 inch one half inch rectangle pan. Line with plastic wrap and transfer the dough on top of the plastic wrap. With your hands press the dough until it is about ¼ inch thick and covers the pan. Chill for two hours.

Turn the firm dough onto a lightly floured board. Use a ruler as a guide and a sharp knife, cut the dough into 1 inch squares. Transfer to a baking sheet.

Heat the oven to 325 degrees and line the sheets with parchment or silicone mats. Bake for 18 to 20 minutes. Rotate the sheets about 9 minutes into the baking process. The cookies will be pale. Transfer to a wire rack to cool.

* Adapted from Smitten Kitchen