1-1/4 cups unsweetened dessicated coconut
1/3 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
12 ounces bittersweet chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
1 tablespoon rum
2 teaspoons solid vegetable shortening
Pre-heat oven to 350 F and line 2 baking sheets with parchment paper.
In a large
bowl, stir together coconut, sugar, egg white and vanilla until combined.
teaspoonfulls onto prepared pans. Bake 7 minutes or until bottoms are lightly
Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing
bowl and chop
so that the mixture forms small chunks.
In a small saucepan, heat cream with
just until the butter melts and bubbles form around the edge of the pan. Pour
over the chocolate and whisk until smooth.
Stir in rum. Cover and refrigerate
hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie.
to form a dome shape. Refrigerate about 1 hour or until firm.
Line cooled baking
with waxed paper. In the top of a double boiler over hot water, melt the remaining
ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie
on a fork
and spoon the melted chocolate over the cookie until completely coated. Place
Refrigerate until chocolate sets, about 2 hours.