Hold on to summer all year long with a little taste of the tropics in Lark’s Coconut Butter Cookies. A staff favorite, these rich buttery “COOKIES FOR GROWN-UPS®” satisfy coconut cravings by highlighting the robust flavor of toasted coconut, rather than with overwhelming sweetness.

How do we do it?? As you might imagine, we start by toasting mounds of organic unsweetened coconut (and filling the kitchen with the most delightful smell).  Once cooled, we carefully blend the toasted coconut into our velvety, buttery base. To achieve that perfect crispy texture we mix in cold flour just until combined; a subtle spike of dark rum provides its sophisticated finish. 

To complement the delectable flavor of our Coconut Butter Cookies, think tropical!  They are amazing with mango, passionfruit and pineapple sorbet, or when used as the crust of a freshly made Banana Cream Pie (see recipe below). For a memorable cocktail hour, serve them with a citrusy fruit-forward sauvignon blanc or a chardonnay with hints of vanilla. Better yet, blend a few cookies in a food processer and use the crumbs to rim the glass of a coconut margarita. Of course, they are also enjoyed right out of the box (preferably on a beach)!

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Banana Cream Pie with Lark Coconut Butter Crust

Crust

• 3 cups of Lark Coconut Butter Cookie crumbs (~12 cookies blended in a food processor)
• 6 tablespoons of butter

Filling

• ¾ cup granulated sugar
• ¼ cup all-purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 3 cups half-and-half cream
• 4 large egg yolks, lightly beaten (set aside in a medium bowl)
• 2 teaspoons vanilla extract
• 2 large firm bananas, sliced

Combine the cookie crumbs and butter over low heat and stir until just combined. Press the mixture into a prepared pie plate, or deep 8” square dish and chill for about 30 minutes.

Combine sugar, flour, cornstarch and salt in a large saucepan. Stir in cream, and cook on low until smooth. Turn heat to medium-high, and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.

Stir a small amount of the hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in vanilla. Cool to room temperature without stirring.

Place sliced bananas on the crust; cover with cream mixture. Refrigerate until set (about 2 hours).

Garnish with fresh whipped cream and, if desired, top with more cookie crumbs, toasted coconut, sliced almonds, chocolate shavings, sliced bananas (or all of the above). In the odd chance there are leftovers – refrigerate.