Ingredients :
- 12 ounces unsalted butter, at room temperature (3 sticks)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1 large egg lightly beaten with 1 tablespoon water (egg wash)
- 7 ounces seeetened flaked coconut
- about 32 chocolate small eggs, I used Ghirdelli chocolate mini milk chovolate toffee eggs
- for white chocolate drizzle
- 4 ounces white chocolate, melted, for best results don't use chips use a good quality bar
Method :
- Preheat the oven to 350. Line baking sheets with parchment paper
- Unwrap and have ready the chocolate mini eggs
- Whisk in a bowl the flour and salt
- In another large bowl beat butter, sugar and vanilla until light and fluffy
- Beat flour in slowly and beat just until it forms a dough and all flour is incorperated. Press dough into a mass woth your hands
- Roll the dough into golf size balls. Roll in egg wash
- Roll in coconut to cover
- Place on prepared pans and bake 20 to 25 minutes until golden
- When they come out of the oven gently press a chocolate egg in the center of each cookie
- Transfer to a rack tocool completely
- Finish cookies
- Drizzle melted white chocolate over cookies and allow to dry
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