1 cup of unsweetened coconut flakes from a package, do not moisten
1 3/4 cups of all-purpose flour
A pinch of ground cinnamon
1 cup of butter or margarine at room temperature
1/2 cup of granulated sugar
150g of bittersweet chocolate, broken into pieces
1 cup of unsweetened coconut flakes from a package, do not moisten
1 3/4 cups of all-purpose flour
A pinch of ground cinnamon
1 cup of butter or margarine at room temperature
1/2 cup of granulated sugar
150g of bittersweet chocolate, broken into pieces
In a bowl, mix together the coconut flakes, flour, and cinnamon
In another bowl, cream the butter or margarine until it's smooth
Slightly add the granulated sugar, beating well
Add the coconut mixture in 1/2 cup increments, beating well each time
Preheat the oven to moderate temperature (170°C)
Remove spoonfuls (about) of dough and shape into balls approximately 2 cm in diameter
Place on ungreased baking sheets, leaving about a 3 cm space between the cookies
Cover with parchment paper and use a cup to press the cookies into shape, about 1/2 cm thick
Remove the parchment paper and bake for 15-20 minutes or until lightly golden
Remove from the baking sheet and let cool
Melt the chocolate in a double boiler
Dip each cookie half-way into the melted chocolate
Place the prepared cookies on a baking sheet lined with parchment paper and refrigerate until the chocolate sets
You should have approximately 95 units.
