- 1
Ingredients
- MAKES ABOUT 16 COOKIES
- INGREDIENTS
- 1/2 cup sugar
- 1/4 cup heavy cream
- 4 tbsp. unsalted butter, melted
- 3 tbsp. flour
- 1/2 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 2 egg whites, plus 1 whole egg
- 2 cups unsweetened, dessicated coconut
- 4 oz. semisweet chocolate, melted
Preparation
Step 1
MAKES ABOUT 16 COOKIES
Heat oven to 350°. Whisk together sugar, cream, butter, flour, vanilla, salt, egg whites, and egg in a bowl until smooth; stir in coconut. Transfer to a piping bag fitted with a ¾" fluted tip; pipe 1½"-wide mounds on parchment paper-lined baking sheets, spaced 2" apart. Bake until golden brown, about 15 minutes; cool. Dip bottom of each cookie in chocolate; chill until chocolate sets.
The ratio was wrong--very runny, soupy batter. Added more coconut and let it sit for a bit to thicken up. Good taste but still got wafers rather than tall cookies as shown. This was the second cookie recipe I tried from this article and neither worked as written.
Ratio or procedure was in error - very loose dough. Added more coconut and flour just to get the dough to pipe and reasonably hold shape. Still got wafers. Maybe the egg whites needed to be stiff peaks and folded in to batter -- ??. Didn't try that since my guests were arriving in a short time. In any case, I srizzled the melted chocolate on the wafers and the guests loved the cookies.
I agree with the other reviewers as to ratio. There is too much liquid in this recipe and not enough coconut, but they tasted good. Next time, I may omit the heavy cream and cut back on the butter by at least 1 tb. I also added dates and walnuts second time i made these, but be sure to chop them fine if you're piping the cookies.