Recipe: Yummy Coconut Florentine

Coconut Florentine. When all the sugar has dissolved stir in the coconut, flaked almonds, sliced cherries and flour. Print Probably one of the most delicous combos in all of dessert history, this coconut and chocolate florentine is a family recipe and true delight. I was hoping for a passable florentine recipe sans nuts. Unfortunately what I ended up with is not a nice lacey cookie but a mounded doughy coconut cookie. The cookie spread only a bit while baking.

I even tried to create a thinner cookie by spreading the batter thinner but it still doesn't have the consistency of a florentine. The Coconut Quinoa Florentine Lace Cookies are a delicious holiday treat that your whole family will love. A healthier option for a classic! You can cook Coconut Florentine using 12 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Coconut Florentine

1. Prepare of For the cookie dough:.
2. Prepare 100 grams of Butter.
3. It's 60 grams of Sugar (preferably powdered sugar).
4. You need 1 of Egg yolk.
5. You need 180 grams of White flour.
6. You need of For the nougat (for 2 pieces):.
7. It's 50 grams of ★Heavy cream.
8. Prepare 40 grams of ★Granulated sugar.
9. You need 10 grams of ★Butter.
10. It's 5 grams of ★Honey.
11. You need 5 grams of ★Mizuame syrup (or honey).
12. You need 35 grams of ★Coconut syrup.

Ready or not, Christmas is happening in less than a week. There are still presents to buy and wrap, and at this point I am wondering how I'm going to get it all done. Grouper cooks pretty quickly so make sure you have all your prep work done before you get started with the recipe. Line a baking sheet with a silicone baking mat or parchment paper.

Coconut Florentine instructions

1. Bring the butter to room temperature. Sift the flour 3 times..
2. Put the butter in a bowl and knead with a whisk until soft..
3. Add the sugar in three batches, mixing well with each addition until absorbed..
4. Add the egg yolk and beat until well-incorporated..
5. Add the flour and fold with a rubber spatula until no longer powdery. Form into a single ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes..
6. Divide the dough into 2 equal portions. Sandwich one portion between two sheets of plastic wrap and use a rolling pin to roll it out to 2 or 3 mm thick (about a 17 cm square)..
7. Line a baking sheet with parchment paper and place the dough on top. Prick holes with a fork (to evenly bake it)..
8. Bake in an oven preheated to 170°C for 10 minutes..
9. Make the nougat while it bakes.
10. Combine all of the ★ ingredients, except for the coconut syrup, in a small sauce pan, and turn the heat to low. When it begins to boil and thicken, and the color becomes creamy, turn off the heat..
11. Add the coconut syrup and mix until thoroughly combined. Use a wooden or heat-proof spatula..
12. Spread it out on top of the hot cookie crust and smooth the surface. It will spread out as it bakes, so leave a boarder of empty space..
13. Bake in an oven at 170°C for another 10 minutes until it is nicely browned..
14. Cool until you can handle it, then flip it over and cut with a knife. It's easier to cut it from the back. Once it has completely cooled, you will not be able to cut it well, so be careful..

Pulse the almonds in a food processor until finely. Spread melted chocolate between two cookies. I love fish and try to eat it once or twice a week. You can see all my fish recipes here! It's dreamy, delicious and the perfect pairing for the simple white fish.