Chocoroons
Lynda
Lynda loves coconut and these were her favorite childhood cookies. They are very labor intensive.
ingredients
- 1 1/2 Cup Flour
- 2/3 Cup Nestle’s Quik
- 1 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 1/2 Cup Butter
- 1/4 Cup Sugar
- 2 Egg Yolks
- 1 Tablespoon Milk
- 1/2 Teaspoon Vanilla
- Coconut Filling:
- 2 Egg Whites
- 1 Teaspoon Almond Extract
- 1/2 Teaspoon Vanilla
- 1/4 Cup Sugar
- 7 Ounces Grated Coconut
- 1 Tablespoon Water
- Chocolate Frosting:
- 1 Cup Nestle Quik
- 1/4 Cup Butter
- 1/4 Cup Boiling Water
- 2 1/4 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
directions
- 1
Sift flour, chocolate mix, baking powder and salt. Cream butter. Add sugar and mix well. Add egg yolks, milk and vanilla. Beat. Blend in dry ingredients. Mix. Chill dough.
- 2
Roll out dough, 1/3 at a time on floured surface to a 10 1/2 x 5“ rectangle. Cut in 1/2. Spread 1/3 of filling on one strip. Place plain strip on top. Cut into 3/4” slices. Place on ungreased cookie sheets. Bake 325 degrees for 12 to 15 minutes. Cool. Frost top and sides.
- 3
Coconut filling:
- 4
Neat 2 egg whites, 1 teaspoon almond extract, 1/2 tsp vanilla, until soft mounds form. Gradually add 1/4 cup sugar. Bear until stiff peaks form. Fold in one 7oz package grated coconut and 1 tablespoon water.
notes
May need to add some milk if the frosting is too thick.
Source: Betty Visher
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