Coconut Toffee Crisps
- 1/2 cup unsalted butter - (1 stick) room temperature
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 cup dark corn syrup
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1 cup cake flour plus
- 2 tablespoons cake flour
- 2/3 cup sweetened flaked coconut
- 1/8 teaspoon salt
- 2 teaspoons powdered sugar
Heat the oven to 300 degrees. Line several baking sheets with parchment paper and set aside.
Use a mixer to cream the butter, sugar, cinnamon and ginger. Add the syrup, rum and vanilla. Mix until smooth. Use a wooden spoon to stir in the cake flour, coconut and salt.
Use 1/2 teaspoon of batter for each cookie and drop onto the parchment paper, spacing 3 inches apart. Use your palm or the back of a spoon to slightly flatten.
Bake the cookies until lightly browned, about 17 minutes. Let rest 5 minutes. Use a metal spatula to transfer them onto paper towels to cool completely. Once cooled, store up to 5 days in an airtight container, at room temperature.
To serve, press a light sprinkling of powdered sugar through a fine sieve evenly over the surface of the cookies.
This recipe yields about 60 (1 1/2-inch) crisps.
Each crisp: 42 calories; 9 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 6 grams carbohydrates; 0 protein; 0.10 gram fiber.
Variation: Make "cigarette-shaped" cookies by rolling them as soon as they come out of the oven. Bake only one sheet of cookies at a time. As soon as the sheet is out of the oven, use a small offset spatula to roll each warm cookie over the handle of a wooden spoon. If some cookies harden before you roll them, return them to the oven for several seconds until pliable.