Coconut Crisps

Products Used

135

Ingredients

Coconut Crisps

2 large eggs
1/2 cup + 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups unsweetened desiccated coconut (Yupik or other brand) or 2 1/3 cups unsweetened coconut flakes

Filling

1 white chocolate bar (4.4 oz) (Lindt was used in this recipe)
1 tablespoon coconut oil or other vegetable oil

Directions

In a bowl large enough to hold all ingredients, whisk eggs until well blended. Add sugar and whisk for an additional 2 minutes.
Add melted butter, vanilla, and salt.
Add desiccated coconut. If using unsweetened coconut flakes they must be placed in a food processor and blended until very fine. Remeasure coconut to obtain 1 1/2 cups.
Cookie batter is stenciled. To do this, make a stencil using a thick cereal box. Cut a 3-inch round using an X-ACTO knife.
Preheat oven to 365°F.
Stencil cookie batter either on a silicone baking mat or on lightly buttered parchment paper. If using buttered parchment paper, allow butter to solidify in refrigerator before stenciling.
Place stencil on silicone mat or parchment paper. Using an offset cake spatula or pie server spread coconut batter right next to the cardboard stencil making sure to create a circle the same size and thickness as cardboard.
You can place cookies very close on parchment paper or silicone baking mat as they do not spread in oven.
Place in oven until golden light brown, about 7-10 minutes. (Some cookies may be lighter than others and can be returned for further baking after properly baked cookies have been removed.)
For filling, chop chocolate in small pieces and combine with oil in microwave oven proof bowl. Heat in 10 second increments until about 80% of chocolate is melted. Keep stirring until all chocolate is melted.
Chocolate will slowly firm, once it has similar consistency as thick mayonnaise, spread a generous teaspoon on a cookie and top with another.
Store cookies airtight.

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