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Home -> Baked Goods -> Bars, Cookies and Brownies
Ingredients (view qty in metric system instead) 1 cup unsalted butter, softened 2/3 cups sugar 1/4 tsp. salt 2 large egg yolks 1 tsp. vanilla extract 2 1/3 cups all purpose flour 2 1/2 cups sweetened flaked coconut, toasted until golden 2 cups chopped semisweet chocolate Directions Beat together butter, sugar and salt in a large bowl until fluffy. Beat in yolks 1 at a time. Add vanilla and beat until smooth. Beat in coconut. Divide dough in half and place halves on a wax paper lined sheet pan. Form each dough half into an 11x2 inch rectangle. Wrap dough and refrigerate about 30 minutes until firm. Preheat oven to 350 degrees. Transfer 1 dough rectangle to a cutting board. Cut dough crosswise into 1/4 inch thick slices. Cut each slice lengthwise into sticks. Place sticks on an ungreased sheet pan. Repeat with remaining dough. Bake sticks about 12 minutes until golden. Cool cookies 2 minutes on pans. Transfer sticks to racks and cool completely. Melt chocolate in the top of a double boiler over simmering water. Stir chocolate until smooth. Dip one end of each cookie stick into the chocolate, letting excess drip back into bowl. Transfer dipped cookie sticks to sheets of wax paper and let set. Store cookies in a airtight container between sheets of wax paper. Makes about 15 dozen cookies. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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