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Coconut rum cookie

Posted by on 15 May, 2016
Cuba variatie tortica de moron 0342 copy kokos rum koekje

Coconut rum cookie

For my variation on the classic tortica de Moron cookie from Cuba I kneaded some toasted coconut through the dough and added a dash of rum. Rum is said to have been first distilled on the island in the seventeenth century. First from molasses – a byproduct of the sugar cane plantations – and later from cane juice. It is still the national drink of Cuba and a welcome ingredient in cocktails like the mojito. I formed the dough into small rolls and tried to bake small cigars with a tip of desiccated coconut. The result is perhaps not entirely convincing cigar-ish but this cookie is very crunchy and buttery and you can taste just a hint of rum.



Coconut rum cookie from Cuba
for about 30 cookies

220 grams (2 sticks) butter
200 grams (1 cup) sugar
1 large egg, separated
310 grams (2½ cups) flour
100 grams (1 cup) desiccated coconut
pinch of salt
grated rind of 1 lime
1 tablespoon rum
1 tsp vanilla extract or the seeds of 1 vanilla bean

Beat the butter and sugar with a mixer until light and creamy.

Add the egg yolk and beat well.

Add the flour, the coconut, salt, the lime rind and the rum.

Bring together into a soft dough.

Divide the dough in pieces of 25 grams (1 heaped tbs) and form little rolls of about 5 cm (2 inches) long. Leave in the fridge for about 1 hour to become firm.

Preheat the oven to 180°C / 350°F.
Place the cookies on a baking tray lined with baking paper. Sprinkle some coconut on one end and bake for 12-15 min. until done.

This post is also available in: Dutch

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