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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 60 |
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When you've had your fill of chocolate, indulge in one of these refreshing and dainty pirouettes. White candy coating and toasted coconut give each cookie an extra special touch. Ingredients:
4 egg whites |
1 cup sugar |
1 cup unsalted butter, melted |
1 teaspoon grated lemon peel |
1/2 teaspoon vanilla extract |
1/4 teaspoon lemon extract |
1 cup king arthur unbleached all-purpose flour |
8 ounces white candy coating, coarsely chopped |
1/2 cup flaked coconut, toasted |
Directions:
1. Using a pencil, draw three 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a baking sheet; set aside.
2. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in the butter, lemon peel and extracts. Gradually beat in flour until smooth.
3. Spread 2 teaspoons batter over each circle. Bake at 400° for 4-6 minutes or until edges are lightly browned.
4. Working quickly, loosen cookies from parchment paper with a thin spatula and roll up. Repeat with remaining batter.
5. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Place on waxed paper and sprinkle with coconut. Let stand until set. Store in an airtight container. Yield: 5 dozen.
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