Flutes Dipped in Chocolate
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 teaspoon coconut flavoring or extract
- 2 egg whites
- 2/3 cup all-purpose flour
- 2 1/2 tablespoons water
- 2 ounces semisweet chocolate, melted
- 1 teaspoon butter
Steps
Preheat oven to 375 degrees F. Lightly grease or spray cookie sheets.
Cream butter, sugar, and coconut flavoring on medium speed until light, about 2 minutes. Add egg whites and mix well. Gradually add flour; mix well.
Drop batter by teaspoonfuls, 3 inches apart, on cookie sheets. Work with 4 cookies at a time until you are used to this particular procedure. Spread the batter with the back of a spoon into 3-inch rounds. Batter will be thin. If batter is too thick add water by the tablespoonful until batter is loose. Bake cookies for 5 to 6 minutes or until edges are light brown.
Working quickly, loosen a hot cookie from the pan with a spatula and quickly roll it tightly around a pencil. Transfer cookie to a wire rack to cool, seam side down. Continue with remaining cookies. If they begin to harden too much, return to the oven for 30 seconds.
When cookies are cool, place chocolate and butter in a microwave-proof bowl or in the top of a double boiler. Microwave on medium-high (80 percent) or heat over hot water, stirring occasionally, until melted and smooth.
Dip both ends of each cookie in the chocolate. Return cookies to wire racks and keep in a cool place to set chocolate.
Cream butter, sugar, and coconut flavoring on medium speed until light, about 2 minutes. Add egg whites and mix well. Gradually add flour; mix well.
Drop batter by teaspoonfuls, 3 inches apart, on cookie sheets. Work with 4 cookies at a time until you are used to this particular procedure. Spread the batter with the back of a spoon into 3-inch rounds. Batter will be thin. If batter is too thick add water by the tablespoonful until batter is loose. Bake cookies for 5 to 6 minutes or until edges are light brown.
Working quickly, loosen a hot cookie from the pan with a spatula and quickly roll it tightly around a pencil. Transfer cookie to a wire rack to cool, seam side down. Continue with remaining cookies. If they begin to harden too much, return to the oven for 30 seconds.
When cookies are cool, place chocolate and butter in a microwave-proof bowl or in the top of a double boiler. Microwave on medium-high (80 percent) or heat over hot water, stirring occasionally, until melted and smooth.
Dip both ends of each cookie in the chocolate. Return cookies to wire racks and keep in a cool place to set chocolate.
Additional tips
Store: In single layers on plates, wrapped loosely with foil
Freeze: Yes
Mail: No, they're too fragile.
Freeze: Yes
Mail: No, they're too fragile.
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