| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter |
| 8 |
oz |
Ground pecan |
| 2/3 |
c |
Sugar |
| 2/3 |
c |
Flaked coconut |
| 2 |
tb |
Milk |
| 2 |
tb |
All purpose flour |
| 2 |
ts |
Vanilla |
| 12 |
oz |
Coarsely chopped semisweet chocolate |
| 2 |
oz |
Coarsely chopped unsweetened chocolate |
INSTRUCTIONS
Preheat oven to 350 deg. Line baking sheet with foil. Line work surface
with waxed paper. Melt butter in heavy medium saucepan over low heat.
Remove from heat. Add remaining ingredients except chocolate and stir well.
Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 4 inches
apart (about 5 cookies per sheet). Keep remaining batter warm over very low
heat. Bake cookies 10 minutes. Slip foil off sheet. Let cookies cool until
firm, about 10 minutes. Using thin spatula, transfer cookies to waxed
paper. Repeat with remaining cookie batter, stirring well before using.
Melt chocolates in double boiler over gently simmering water; stir until
smooth. Take 2 cookies of similar size. Spread bottom of 1 cookie with 1
teaspoon melted chocolate. Top chocolate with second cookie, pressing
gently to form "sandwich." Repeat with remaining cookies. Let cool. (Can
be prepared 1 month ahead and frozen. Store between layers of waxed paper.
Bring to room temperature before serving.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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