I don't know why I put off baking these until the last minute but I did. And I know these were supposed to be Coconut Butter Thins but I ended up with Coconut Butter Wedges -- I changed the baking 'method,' instead of the rolling out in a bag and doing squares I decided to pat the dough into the bottom of my 10 inch springform pan, then cut the cookies into wedges.
I love 'wedge cookies' and after reading the P&Q regarding these I noted that some people had spreading issues with these and some people had shortbread style cookies. When I first read the recipe I expected spread out lacy cookies because Dorie mentions how fragile these cookies are, but I must admit I prefer the shortbread consistency over lacy cookies, and since these were going either way with the TWD bakers I didn't feel too guilty deviating from Dorie's directions and baking them like I did.
Here are the other things I did with this recipe...my two sticks of butter went straight from the fridge to the microwave to soften for 20 seconds because it was late and I forgot to leave butter out at room temperature, oops! I totally skipped the chilling of the dough for these and just hoped for the best. I turned *up* the oven temperature for this recipe (I'm always changing around oven temps but usually lowering them) -- I started out at 350 for 20 minutes, then went to 375 for 8 minutes to finish them, I was periodically checking and just took them out when I felt they looked done.
I will make sure to try them 'as written' per baking instructions next time, as for ingredient changes, the only swap I did was to switch lime zest for lemon. And I do love lime, so will try that again on my next bake of these, I just happened to have a lone lemon left from my last bag of lemons and wanted to use it up.