Coconut Snowdrops (ATK)

• servings: 4 dozen

Ingredients

Cookies

16 tablespoons unsalted butter (2 sticks), softened

1 cup (7 ounces/198 grams) granulated sugar

1/4 cup packed (1¾ ounces/50 grams) light brown sugar

1 large egg plus 1 egg yolk

1 teaspoon vanilla extract

1 teaspoon coconut extract

2 cups (10 ounces/283 grams) all- purpose flour

2 cups (6 ounces/170 grams) sweetened shredded coconut

1/2 cup finely chopped blanched almonds

Chocolate Filling

1/2 cup (3 ounces/85 grams) semisweet chocolate chips

2 tablespoons unsalted butter

Directions

1. For the cookies: With electric mixer on medium-high speed, beat butter and sugars until fluffy, about 2 minutes. Beat in egg, yolk, and extracts until incorporated, about 1 minute. Reduce speed to low; add flour, coconut, and almonds; mix until dough forms, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.

2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll dough into 3/4-inch balls and place 1 inch apart on prepared baking sheets. Bake until edges are just golden, 12 to 14 minutes, switching and rotating sheets halfway through baking. Let cool 10 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough.

3. For the chocolate filling: Melt chocolate and butter in saucepan over low heat until smooth, about 5 minutes. Spread chocolate mixture on bottom of 1 cookie, then press bottom of second cookie onto chocolate to form sandwich. Repeat with remaining cookies and chocolate mixture. (Cookies can be stored in airtight container at room temperature for up to 4 days.)

Notes

Why This Recipe Works

This Coconut Snowdrop recipe is a perfect addition to any holiday dessert table. We were careful not to overbake the Coconut Snowdrops; they were soft when they came out of the oven and remained chewy as they cooled.

DECEMBER/JANUARY 2008 COOK'S COUNTRY in 2007 annual