I think that I might have mentioned this before, but I am very much a fan of “florentine-style” cookies — very thin, almost lace-like, crunchy and a little sticky. As most of you know, I am also a huge fan of coconut, so with these, I combined the best of both: a little coconutty, very thin and crispy, and just a touch of chocolate for good measure. Great afternoon pick-me-up; very addictive.
Ingredients
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tablespoon coconut extract
2 cups “old-fashioned” rolled oats (not instant)
1 cup shredded sweetened coconut, toasted, then ground to a coarse meal
1 1/2 cups toffee bits
1 package Ghirardelli dark chocolate melting wafers
Directions
Preheat oven to 350F. Prepare your cookie sheets with silpat or parchment paper. While your oven is heating, toast your coconut, then let cool and use a food processor to create a course meal
Combine, flour, baking soda and salt in small bowl and set aside. In the work bowl of your stand mixer, cream together butter, granulated sugar, brown sugar, eggs and coconut extract. Gradually beat in flour mixture and coconut meal. Stir in oats and toffee bits. Drop by rounded tablespoon onto cookie sheets leaving a few inches between the cookies — these will spread a lot.
Bake for 10-12 minutes. Cool on cookie sheet for a couple of minutes before removing to wire racks to cool completely.
Once completely cooled, spread out cookies to a single layer on wax or parchment paper. Melt the chocolate wafers in a metal or glass bowl set over lightly simmering water. Once melted, quickly drizzle some chocolate on each cookie. Let harden before putting cookies in an air tight container.
