 Summary
These crisp, light, delicate cookies will start your Christmas season and a family tradition, whether you are cookie swapping or just serving to your family. Oh what fun they are to make...
Cookware used in Recipe
 Large Cookie Sheet View
 2 Quart Sauce Pan with Cover View
 3 Quart Sauce Pan with Cover View
Prep Time
15 Minutes
Servings
6 - 8
Ingredients: ¾ cup light brown sugar ½ cup sweetened, flaked coconut ¼ cup (½ stick) unsalted butter, melted ¼ cup flour ½ tsp. Madagascar Vanilla ⅛ tsp. fine sea salt 1 (4-ounce) bar bittersweet (62 percent cacao) chocolate, chopped into ½-inch pieces (recommended: Nestle Chocolatier)
Directions: Place an oven rack in the center of the oven. Preheat the oven to 375o F. Line 3 Cookie Sheets with parchment paper or silicone liners. Set aside.
In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt.
Using a ½oz. cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.
Place the chocolate in the 2 Quart Sauce Pan and place over the 3 Quart Sauce Pan of barely simmering water. Stir until the chocolate has melted. Using a fork, drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes. Remove the cookies from the freezer and store in an airtight container at room temperature.
NOTE* If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool.
Optional* While the cookies are still warm, roll each one around a wooden spoon and set aside to cool completely. Then dip one end into chocolate. Bavarian Cream would be wonderful piped into the tubes. A scoop of Blue Bell is a Texas staple and always recommended. Heck it even goes with brisket! Serve immediately. |
