3/4 cup sugar
6 tablespoons butter, softened
1 teaspoon coconut extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1-3/4 teaspoon baking powder
1-3/4 cup flour
2 tablespoon shortening
1/3 cup vegetable oil
12 oz pkg of semi-sweet chocolate chips
1 cup flaked coconut
1 cup macadamia nuts, finely chopped
3 eggs
- Preheat oven to 350 ◦
- Whisk together the flour, salt and baking powder. Set aside.
- In a mixing bowl beat the butter, oil and sugar until creamy.
- Gradually add the flour mixture.
- Fold in the coconut & nuts.
- Line a baking sheet with parchment paper.
- Divide the dough in half and shape each half into an 8 x 3" rectangular shape. Place on the baking sheet.
- Bake for 25 minutes.
- When cool enough to handle, transfer the baked rectangles to a cutting board, cut length-wise into 1/2" pieces.
- Return to the baking sheet, cut side down.
- Bake for 15-18 minutes. Put on a wire rack to cool.
- In a microwavable bowl, melt chocolate chips and shortening.
- When completely cool, dip each bisocotti about halfway into the chocolate, allowing the excess to drop off.
- Place on waxed paper until set.
Image courtesy of Sommai at FreeDigitalPhotos.net
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