Desiccated coconut (unsweetened) 1 cups
Sugar (granulated) 1/3 cup
Egg white 1 number
Vanilla teaspoon
Bittersweet chocolate 12 ounces
Whipping cream 1/4 cup
Softened butter 2 tablespoons
Rum 1 tablespoon
Solid vegetable shortening 2 teaspoons

Method of Preparation

After pre-heating the oven to 350 F, use 2 baking sheets with parchment paper for lining. Take coconut, egg white, sugar and vanilla in a large mixing bowl and stir to get a well-combined mixture. Lay or drop teaspoonfuls of mixture over the prepared pans. Bake for 7 minutes or till the bottoms turn to light golden in colour.

Let the baked item cool on baking sheets itself. Now take 8 ounces of the chocolate in a mixing bowl and chop them so as to get a mixture of small chunks of chocolate. Take butter and cream in a small saucepan and heat until the butter melt and bubbles emanate from the sides or edges of the pan.

Now pour the hot cream over the chocolate and whisk briskly to get smooth mixture. Add rum and stir in. Cover and refrigerate for one hour till the mixture become firm. On top of each cookie place 1 teaspoon of chocolate mixture and smoothen to form a dome shape. Again keep in refrigerator for 1 hour or until firm.

Take cooled baking sheets and line with waxed paper. Take the remaining 4 ounces of chocolate with the shortening on the top of the double boiler over hot water. Allow to cool for 3 minutes.

After holding the cookie with a fork, coat the cookies with the melted chocolate using a spoon and ensure that the cookies are fully coated. Place all the coated cookies on waxed
paper. Keep in refrigerator for 2 hours till the coated chocolate sets.