Prep 15 mins
Cook 1 hr 30 mins
Not sure where I got this recipe but they are sumptuous and look impressive for the holiday season.
- 1⁄2 cup blanched slivered almond
- 12 tablespoons unsalted butter, at room temperature
- 1⁄2 cup confectioners' sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon almond extract
- 2 cups flour
- 10 ounces white chocolate
- 2 1⁄3 cups flaked coconut
- Heat oven to 325°F.
- Spread nuts on baking sheet and toast in the oven until golden brown, 8 to 10 minutes.
- Cool and chop.
- With an electric mixer set at medium low speed, beat butter, sugar, salt and almond extract until creamy.
- On low speed, beat in flour until mixture just comes together.
- Stir in nuts.
- Chill until firm.
- Roll into approximately 1-inch balls.
- Put on ungreased baking sheets.
- Bake until golden brown on bottom, 15 to 18 minutes.
- Cool completely on wire racks.
- Chop chocolate, put in a small bowl and melt in a 250°F oven.
- Put coconut in a bowl.
- Drop cookies, one at a time, into chocolate.
- Coat and remove with a fork, letting excess drip off.
- Drop the cookies into coconut.
- Lightly press coconut onto the cookies.
- Set on a rack to dry.
What delightful cookies!! They came together well and were really easy to make. (I hope you don't mind but used what I had available in the cupboard...Made these with pecans instead of almonds. Also used dark choclate instead of white.) The chocolate dip and coconut topping make these really festive. I gave out the recipe to four ladies at the cookie swap at work. Will be making these again for our family Christmas Eve gathering. =) Thanks for posting!
These cookies are delicious and look pretty on a holiday tray! My family loved them!