Makes about 40 cookies
1/2 cup unsalted butter
3/4 cup sugar
5 cups unsweetened shredded dried coconut
3 tablespoons sweetened condensed milk
1 vanilla bean, halved lengthwise*
1/2 teaspoon salt
5 ounces semisweet chocolate, coarsely chopped
- In a small saucepan, melt the butter over low heat, then set aside to cool slightly.
- In a large bowl, whisk together the eggs and sugar until well combined. Add the melted butter, coconut, and condensed milk. Scrape inside of vanilla beans and add seeds to bowl. Add salt. Stir together all of the ingredients until well combined. Let the mixture rest at room temperature for 15 minutes.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Use a 1 1/2 tablespoon ice cream scoop or 2 tablespoons to shape generous 1 1/2-tablespoon-size balls. Drop the coconut balls onto the prepared baking sheets, spacing the cookies evenly and arranging about 20 cookies on each sheet.
- Bake the cookies for about 20 minutes, until lightly golden. Transfer the baking sheets to wire racks and let cool for about 10 minutes, then carefully transfer the cookies to the racks and let cool completely.
- Melt the chocolate using a double boiler or in the microwave.
- Dip the bottom of each cooled cookie in the chocolate and then return the cookie to a parchment-lined baking sheet. Let the cookies stand about 30 minutes, until the chocolate is fully set.
*I used 1 teaspoon of vanilla extract.
My notes: These were quite good. I was a little worried at first because they spread a little, and I did trim around the edges. I may have made them too big. The recipe says it will make 40, and I think I got around 28 cookies from the dough. I also thought they seemed a little eggy, but after they set and were dipped in the chocolate, they were yummy!
Recipe adapted from Holiday Cookies by Elisabet der Nederlanden