Thursday, January 23, 2014
♥ Chocolate Dipped Coconut cookies
I went chocolate dipping crazy today! I dipped just about everything I could find. This is one of my favorite coconut cookies and today I thought, "Why not dip that too?" Wow! A wonderful combination of flavors. Reminds you of a Mounds candy bar!
Chocolate Dipped Coconut cookies
3 tablespoons butter at room temperature
2 1/2 cups unsweetened shredded coconut
2 large eggs at room temperature
2/3 cup sugar
1 teaspoon sea salt flakes for sprinkling
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Melt the butter in a medium saucepan. Remove from heat and add the coconut. Mix well so the coconut is well-coated with the butter. Beat the eggs with a mixer on medium speed just until blended. Add the sugar and beat on medium-high until the mixture is light-colored and fluffy. Combine the butter-covered coconut gently with the egg mixture and mix well.
Drop the batter (whatever size you'd like) onto the parchment-covered baking sheets and press down gently on the mound until it is fat. Keep about an inch of space between each cookie.
Bake for 7-10 minutes until golden. Remove from the oven and immediately sprinkle the tops of each cookie with a pinch sea salt.. Slide the entire sheet of parchment with the cookies intact onto a wire cooling rack. Once they have cooled, dip each cookie into chocolate and let them set again on parchment lined sheets.
NOTE: As soon as they are cool, put them in an air-tight container otherwise they will lose their crispness.
1 cup semisweet chocolate chips
2 teaspoons shortening
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 1 1/2 minutes or until melted; stir until smooth. Dip half of each cooled cookie into melted chocolate. Place on parchment or waxed paper until chocolate is set.
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