You may also like
Categories:
T butter egg brown sugar granulated sugar salt vanilla extract flour ground hazelnuts coconut chocolate
Viewed: 34 - Published at: 7 years agoIngredients
- 5 T butter, softened
- 1 egg white
- 1/4 c brown sugar, packed
- 1/4 c granulated sugar
- pinch salt
- a few drops vanilla extract
- 1/4 c all purpose flour
- 2 T tapioca flour
- 1/2 c ground hazelnuts
- 1/4 c unsweetened fine-grated coconut
- Chocolate for dipping (I used 3 Hershey bars + an ounce or so of bittersweet chocolate)
Method
- Preheat oven to 350.
- Whisk egg white, sugars, vanilla, and salt. Stir in remaining ingredients.
- Drop by the teaspoon onto a SilPat or parchment lined baking sheet. Bake for 11 minutes. Cool for a few minutes on the tray then transfer to a cooling rack.
- Melt the chocolate in microwave. Dip each cookie in the chocolate. I just dipped half of the top of each cookie. If you make sandwich cookies with the chocolate they will look a lot like Pepperidge Farm Brussel cookies. Return the dipped cookies to the SilPat to harden. Refrigerate the tray to speed up the setting if needed.
