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Coconut Sarah Bernhardts

Coconut Sarah Bernhardts Recipe

Delicious Coconut taste

Ingredients

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

Method

Pre-heat oven to 350 F and line 2 baking sheets with parchment paper.
In a large
mixing
bowl, stir together coconut, sugar, egg white and vanilla until combined.
Drop
by
teaspoonfulls onto prepared pans. Bake 7 minutes or until bottoms are lightly
golden.

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
the butter
just until the butter melts and bubbles form around the edge of the pan. Pour
hot cream
over the chocolate and whisk until smooth.
Stir in rum. Cover and refrigerate
about 1
hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie.

Smooth
to form a dome shape. Refrigerate about 1 hour or until firm.
Line cooled baking
sheets
with waxed paper. In the top of a double boiler over hot water, melt the remaining
4
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
on waxed
paper.
Refrigerate until chocolate sets, about 2 hours.
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