Coconut Sarah Bernhardts

1. 1

   Pre-heat oven to 350F and line 2 baking sheets with parchment paper.

2. 2

   In a large mixing bowl, stir together coconut, sugar, egg white and vanilla until combined.

3. 3

   Drop by teaspoonfuls onto prepared pans.

4. 4

   Bake 7 minutes or until bottoms are lightly golden.

5. 5

   Allow to cool on baking sheets.

6. 6

   Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks.

7. 7

   In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan.

8. 8

   Pour hot cream over the chocolate and whisk until smooth.

9. 9

   Stir in rum.

10. 10

    Cover and refrigerate about 1 hour or until firm.

11. 11

    Place 1 teaspoon of chocolate mixture on top of each cookie.

12. 12

    Smooth to form a dome shape.

13. 13

    Refrigerate about 1 hour or until firm.

14. 14

    Line cooled baking sheets with waxed paper.

15. 15

    In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening.

16. 16

    Allow to cool for 3 minutes.

17. 17

    Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated.

18. 18

    Place on waxed paper.

19. 19

    Refrigerate until chocolate sets, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.