Report on the chipotle potato salad and the coconut cookies.

C

cynupstateny

Well-known member
Both were hits.

I added green onions and more bacon to the salad as per Melissa's suggestions. Recipe called for 2 Tbsp. of the chipotle tabasco and I ended up using half a bottle. Still just had a mild zing but a nice smokey flavor. Really got raves.

I ended up using toasted sweetened coconut in the cookies and it was fine. Read in the reviews that they didn't have a pronounced coconut flavor so I added a tsp. of coconut extract to the filling and very glad I did. Also read in reviews that many had a problem with the chocolate ganache setting up so I used a bit less cream and a bit more chocolate. Cooled it to 82 degrees (thanks, Gay, for the thermometer heads up!) and poured over. Could have used more chocolate and it still didn't set up well. I also used dark chocolate instead of the semi sweet.

The darn cookies took almost all day to make but they were worth it. I'd like to make them again- any suggestions on the ganache?

 
I like the coconut extract idea. I always make them ahead of time and refirgerate,

so the chocolate sets. I cut them while still cold. It softens up at room temp. The problem I've sometimes had is the dark chocolate layer separating and lifting up as I cut them. I think that has happened more when I've chilled the white chocolate layer underneath before pouring on the dark.

It's true that the dark layer doesn't always cover the white throughly but to me it looks OK to have a little marbling.

Glad they were a hit! They do take some time but once you have the recipe down you can be doing other things at the same time, or do the bars in stages over several days. They keep well.

One more thing--be sure to cut around the outside edges so all the bars have 4 cut side. It looks more professional (but more importantly, the edge munchies are the best part!)

 
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