MAKES ABOUT 2 DOZEN
These rich chocolate cookies require a steady hand when forming the discs.
- ½ lb. sweetened shredded coconut
- 1 Tbs. light corn syrup
- ½ oz. shortening
- ½ tsp. vanilla extract
- 1 lb. bittersweet or semisweeet chocolate, finely chopped
- Preheat oven to 350F. Line 4 or 5 large baking sheets with parchment paper.
- Place coconut in 9- or 10-inch square baking pan. Add corn syrup, shortening and vanilla. Mix well. Bake until medium brown, 15 to 20 minutes, stirring occasionally.
- Melt chocolate in top of double boiler over gently simmering water, and stir until smooth. Mix in toasted coconut.
- Place 2-inch round cookie cutter on parchment, spoon 1 scant tablespoon of chocolate mixture into cutter and spread it to edges of cutter with small, flexible spatula. Gently lift cutter, and repeat, spacing disks about 1/2 inch apart, until all chocolate mixture is used. Refrigerate trays as space allows, until disks harden. The time will vary according to temperature of chocolate when cookies are placed in refrigerator.
- Run long, narrow spatula under disks to free them from paper, and carefully peel disks off paper. Store in large airtight container in refrigerator or freezer until 30 minutes to 1 hour before serving. To serve, arrange on dessert platter. Store unused cookies in cool, dark spot.
Slater suggests serving the intensely fruity Petite Sirah, Elyse Winery, Napa Valley, 2000 off-dry wine with the cookies.