Unsalted butter, melted, as needed
8 Eggs
1 pound Granulated sugar
1/2 fluid ounce Vanilla extract
1 pound Coconut, macaroon type
2 ounces Pastry flour
Raspberry jam, as needed
Semisweet chocolate, as needed
Yield: 4 Dozen
1. Brush parchment paper with melted butter. Let butter solidify.
2. Beat the eggs and sugar in a mixing bowl with paddle attachment. Stir in the vanilla extract and coconut followed by the flour.
3. Pipe the mixture into 2-inch (5 centimeter) mounds, using a piping bag fitted with a large plain tip. With gloved hands, indent the center of each cookie then fill it with raspberry jam.
4. Bake at 425°F (215°F) until golden. Let cool on baking sheet.
5. To decorate, fill a parchment paper cone with melted chocolate and drizzle over the cooled cookies.
Notes: Method: Pressed Cookie
8 Eggs
1 pound Granulated sugar
1/2 fluid ounce Vanilla extract
1 pound Coconut, macaroon type
2 ounces Pastry flour
Raspberry jam, as needed
Semisweet chocolate, as needed
Yield: 4 Dozen
1. Brush parchment paper with melted butter. Let butter solidify.
2. Beat the eggs and sugar in a mixing bowl with paddle attachment. Stir in the vanilla extract and coconut followed by the flour.
3. Pipe the mixture into 2-inch (5 centimeter) mounds, using a piping bag fitted with a large plain tip. With gloved hands, indent the center of each cookie then fill it with raspberry jam.
4. Bake at 425°F (215°F) until golden. Let cool on baking sheet.
5. To decorate, fill a parchment paper cone with melted chocolate and drizzle over the cooled cookies.
Notes: Method: Pressed Cookie
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