Chocolate Crisps
Yield
48 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
, softened |
|
| ½ | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | each |
egg whites
beaten |
*
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
butter
, |
|
| To finish | |||
| 4 | ounces |
semi-sweet chocolate
semi sweet, chopped, null, null |
|
| ⅓ | cup |
coconut
shredded fine |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
, softened |
|
| 118 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3 | each |
egg whites
beaten |
*
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
butter
, |
|
| To finish | |||
| 115.6 | ml/g |
semi-sweet chocolate
semi sweet, chopped, null, null |
|
| 79 | ml |
coconut
shredded fine |
*
|
Directions
Preheat oven to 425℉ (220℃) (220 C).
Grease several baking sheets with butter.
In a medium-size bowl beat ¼ cup butter with powdered sugar until creamy; beat in vanilla.
Gradually beat in egg whites. Fold in flour, then 2 tablespoons melted (cooled) butter.
Drop small teaspoonfuls of mixture onto prepared baking sheets, spacing well apart; flatten each teaspoonful slightly.
Bake about 8 minutes or until lightly browned around edges.
Using a spatula, immediately remove cookies from baking sheet to a wire rack; cool.
Melt chocolate in a small bowl placed over a pan of hot, but not boiling water.
When cookies are cool, spread each one with a thin layer of melted chocolate; allow chocolate to set slightly then sprinkle with coconut.
Place in a cool place until chocolate sets completely.
