Chocolate Dipped Crispy Coconut Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 8 oz Dark chocolate
  • 2/3 cup Sugar

• Nuts & Seeds

  • 2 1/2 cups Coconut, unsweetened

• Dairy

  • 3 tbsp Butter

Found on flavourandsavour.com

Description

Directions

• Heat oven to 350°F and line two baking sheets with parchment paper.
• Melt butter in a medium saucepan. Remove from heat and add the coconut. Mix well by hand until 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 by small spoonfuls about 1 1/2 inches apart on to the parchment-covered baking sheets and press down evenly to flatten.. Bake for 7-10 minutes until golden. Watch carefully as they will burn quickly.
• Remove from the oven and slide the sheet of parchment paper with the cookies to a wire rack.
• Meanwhile, melt 7 ounces of the chocolate over (not in) simmering water. Remove from heat, stir to cool briefly, then stir in the remaining ounce of chocolate until completely melted. This will help prevent chocolate bloom and white streaks developing in the finished product.
• When cookies are completely cool, hold each one with tongs and quickly dip the bottoms in melted chocolate to coat thinly. Transfer to a parchment-paper lined sheet. Use a frosting decorating bag (or a ziplock bag with a tiny corner removed) to drizzle chocolate on top of the cookies. Store in refrigerator or freezer.