Chocolate Cream Pie Murder (Hannah Swensen #24)(66)

“I’d like the coconut one,” Norman said.

And at the same time, Mike said, “I’d like to try the butterscotch and chocolate ones.”

“Flip a coin,” Hannah told them. “I can only bake one thing at a time.”

Hannah watched as Norman pulled a coin from his pocket. “Better check that,” she told Mike. “Norman’s a magician, you know. He could have a coin that’s the same on both sides.”

“Right,” Mike said, holding out his hand for the coin. He examined it, gave a little nod, and said, “You call it, I’ll flip it.”

“Tails,” Norman said as Mike flipped the coin in the air. It went almost up to the kitchen ceiling and came tumbling back down again to land with a clatter on the stainless steel surface.

“It’s heads,” Norman announced, looking at the coin and giving Mike a sour look. “Did you cheat?”

“How could I cheat? I’m not that good at flipping coins. Best two out of three?”

“Deal,” Norman agreed.

Mike picked up the coin and flipped it airborne again. “Call it, Norman!”

“Tails,” Norman said as the coin began its downward descent.

All three friends watched as the coin landed and then Norman began to grin. “It’s tails,” he announced.

“I know.” Mike picked it up and flipped it again.

“Tails,” Norman chose for the third time.

Hannah found that she was holding her breath as the coin began to fall. She didn’t really care which recipe she made, but she’d never had anyone flip a coin to choose a cookie before!

“Tails!” Mike said with a disgusted sigh. “Okay, Hannah. It’s the coconut one. And I was all set for chocolate.”

That gave Hannah an idea. “Then you both win. You can have Coconut Snow Cookies plain, or I can make sandwich cookies out of them with Nutella in the middle.”

“Sounds great!” Mike looked very pleased. “You’re right, Hannah. Looks like we both won.”





COCONUT SNOW COOKIES

DO NOT preheat oven—dough must chill before baking.



2 cups melted butter (4 sticks, 16 ounces, 1 pound)

2 cups powdered (confectioners) sugar (don’t sift unless it’s got big lumps and then you shouldn’t use it anyway)

1 cup flaked coconut (pack it down in the cup when you measure it)

1 cup white (granulated) sugar 2 large eggs 1 teaspoon vanilla extract 1 teaspoon coconut extract 1 teaspoon baking soda 1 teaspoon cream of tartar (critical!)

1 teaspoon salt 4 and ? cups flour (don’t sift—pack it down in the cup when you measure it)



? cup powdered (confectioners’) sugar (pack it down in the cup when you measure it)

? cup flaked coconut (pack it down in the cup when you measure it)





Melt the butter in a microwave-safe bowl or in a saucepan over LOW heat on the stovetop. Set it aside off the heat to cool while you complete the next few steps.



Place the powdered sugar in the bowl of a food processor. (If you don’t have a food processor, you can use a blender.)



Measure out the flaked coconut and add that on top of the powdered sugar in the food processor or blender.



Process the powdered sugar and coconut in on/off motion with the steel blade. Continue until the coconut has been ground down into very small pieces.



Add the cup of white granulated sugar



Crack open the eggs and place them in the bowl of an electric mixer.



Add the eggs and mix them together until everything is a uniform color.



Feel the sides of the container with the melted butter. If it’s not so hot it might cook the eggs, you will be able to work with it now. If it feels too hot to you, sit down, have a cup of coffee, and wait until the butter is cool enough to add to the egg mixture.



With the mixer running on LOW, slowly pour the melted butter into the bowl of the mixer. Continue to mix until it is well combined.



Mix in the vanilla extract and the coconut extract.



Add the baking soda, cream of tartar, and salt. Mix until everything is thoroughly combined.



Remember the food processor with the powdered sugar and coconut mixture? Take the bowl out of the food processor and with the mixer running on LOW, add the powdered sugar and coconut mixture to the contents of your bowl. Mix until everything is thoroughly combined.



Hannah’s 1st Note: Don’t bother to wash the bowl of your food processor or blender. You will be using it again for the exact same ingredients.



Again, with the mixer running on LOW, add the flour in one-cup increments, mixing thoroughly after each addition.



Cover your Coconut Snow Cookie dough with plastic wrap and put it in the refrigerator. Chill it for at least one hour. (Overnight is fine, too.)



When you’re ready to bake, take the bowl of dough out of the refrigerator and set it on the kitchen counter to warm a bit.



Preheat oven to 350 degrees F. with the rack in the middle position.



Hannah’s 2nd Note: While the oven is preheating to the proper temperature, you will prepare your cookie sheets and make another powdered sugar and coconut mixture in that food processor or blender that you didn’t wash.