Title: CHOCOLATE CRISPS
Categories: Cookies
Yield: 48 servings
1/4 c Unsalted butter; softened
1/2 c Powdered sugar; sifted
1 ts Vanilla extract
3 Egg whites; beaten
1/2 c All-purpose flour; sifted
2 tb Unsalted butter; melted
---------------------------------TO FINISH---------------------------------
4 oz Semisweet chocolate; chopped
1/3 c Finely shredded coconut
Preheat oven to 425 F (220 C). Grease several baking sheets with butter.
In a medium-size bowl beat 1/4 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.
