- 2 large eggs
- 1/2 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups unsweetened desiccated coconut (Yupik or other brand) or 2 1/3 cups unsweetened coconut flakes
- 1 white chocolate bar (4.4 oz) (Lindt was used in this recipe)
- 1 tablespoon coconut oil or other vegetable oil
- In a bowl large enough to hold all ingredients, whisk eggs until well blended. Add sugar and whisk for an additional 2 minutes.
- Add melted butter, vanilla, and salt.
- Add desiccated coconut. If using unsweetened coconut flakes they must be placed in a food processor and blended until very fine. Remeasure coconut to obtain 1 1/2 cups.
- Cookie batter is stenciled. To do this, make a stencil using a thick cereal box. Cut a 3-inch round using an X-ACTO knife.
- Preheat oven to 365°F.
- Stencil cookie batter either on a silicone baking mat or on lightly buttered parchment paper. If using buttered parchment paper, allow butter to solidify in refrigerator before stenciling.
- Place stencil on silicone mat or parchment paper. Using an offset cake spatula or pie server spread coconut batter right next to the cardboard stencil making sure to create a circle the same size and thickness as cardboard.
- You can place cookies very close on parchment paper or silicone baking mat as they do not spread in oven.
- Place in oven until golden light brown, about 7-10 minutes. (Some cookies may be lighter than others and can be returned for further baking after properly baked cookies have been removed.)
- For filling, chop chocolate in small pieces and combine with oil in microwave oven proof bowl. Heat in 10 second increments until about 80% of chocolate is melted. Keep stirring until all chocolate is melted.
- Chocolate will slowly firm, once it has similar consistency as thick mayonnaise, spread a generous teaspoon on a cookie and top with another.
- Store cookies airtight.