March 24, 2010

WHY BOTHER WITH THE EGGS AND THE STOVE?:

Coconutties (Recipe from Georgie Tarn and Tracey Fine "The Jewish Princess, Feasts and Festivals")

5 egg yolks

¾ cup sugar

2 cups dried, shredded coconut

1 cup mixed dried fruit with semisweet chocolate chips

4 ounces semisweet chocolate

1. Preheat the oven to 350 degrees. Beat the egg yolks with the sugar until pale.

2. Add the coconut and dried fruit and chocolate chip mixture.

3. Moisten your hands with water. Take a tablespoon of the mixture and mold it into a pyramid shape with a flat base. Place the pyramids on a baking sheet and bake them for 10-15 minutes. Let cool completely.

4. Melt the chocolate. Dip the base of the cookies into the chocolate, then place on a wire rack to set. Drizzle any leftover chocolate over the coconutties.



Posted by Orrin Judd at March 24, 2010 5:38 AM
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