Coconut Snowdrops

Coconut Snowdrops
Coconut Snowdrops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16

    tablespoons (2 sticks) plus 3 tablespoons, unsalted butter, sfotened

  • 1

    cup granulated sugar

  • 1/4

    cup packed light brown sugar

  • 1

    large egg plus 1 egg yolk

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon coconut extract

  • 2

    cups all purpose flour

  • 2

    cups sweetened shredded coconut

  • 1/2

    cup blanched almonds, chooped fine

  • 3/4

    cup semisweet chocolate chips

Directions

1. With eletric mixer on medium-high speed, beat 16 tablespoons butter and sugars until light and fluffy, 2 minutes. Add egg, yolk and extracts and beat until incororated. Reduce speed to low and add flour, coconut, and almonds,mixing until just combined. Divide dough in half, shape each half into square disk about 1 inch thick, and wrap in plastic wrap. refrigerate until firm, at least 1 hour or up to 3 days. 2. Adjust oven racks to upper-middle and lower middle positions and heat oven to 350 derees. Line 2 baking sheets with parchment paper. Working with 1 disk, cut into 1/2 inch squares. Roll into 3/4 inch balls and place 1 inch apart on prepared baking sheet. Bake until edges are just golden, 12-14 minutes, switching and rotating sheeets halfway through baking. Cool 10 minutes, then transfer to wire rack to cool completley. Repeat with remaining dough. 3. Microwave chocolate and remaining 3 tablespoons butter until melted, stirring frequently. Spread 1/2 teaspoon chocolate mixture on bottom of half of cookies, then top with remaining cookies.

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