Tasty Coconut Sarah Bernhardts
Desiccated coconut (unsweetened) 1 cups
Sugar (granulated) 1/3 cup
Egg white 1 number
Chocolate (bittersweet) 12 ounces
Whipping cream cup
Softened butter 2 tablespoons
Rum 1 tablespoon
Vegetable shortening (solid) 2 teaspoons
Method of Preparation
Heat the oven and bring it to 350 F and spread with 2 baking sheets with parchment paper. Add coconut, sugar, vanilla and egg white to a large bowl and stir till you get a homogenous mixture.
Lay or drop one teaspoonfuls of mixture over the prepared baking pan. Bake approximately for 7 to 8 minutes and stop baking once the bottoms become light brown.Let the baked item cool on the baking sheet itself.
Take a mixing bowl and add 8 ounces of the chocolate and chop them so as to get a mixture of small chunks. Add butter and cream to a small saucepan and heat. Stop once the butter melts and bubble start forming around the edges of the pan.
Pour the hot butter-cream mixture over the chocolate chunks and whisk till you get a smooth paste of the mixture. Now add rum and stir in. Refrigerate in the same bowl with cover for one hour till you the paste become firm.
Place 1 teaspoon of chocolate-butter-cream mixture over each cookie and smoothen it to make a dome shape. Again refrigerate for another hour till it become firm. Keep ready the cooled baking sheets lined with waxed paper. Using a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening together.
Let it cool for 3 minutes. By holding the cookie with a fork, make a complete coating of melted chocolate using a spoon. Keep the chocolate-coated cookies on waxed paper and refrigerate for 2 hours before serving