Coconut Florentines | Snack
Updated: Apr 29
Food-as-art is not everyone’s gift. We’re here to tell you, these cookies taste exactly the same if the chocolate is drizzled in an “I don’t give a _ _” manner, rather than a lacy pattern.
½ c. unbleached flour ¼ t. baking soda ⅛ t. salt ¼ c. vegan stick margarine ⅓ c. cane juice crystals or natural sugar 2 T. light corn syrup ½ T. egg replacer, beaten with 2 T. water ½ c. flaked coconut ½ t. vanilla extract ¼ c. non-dairy chocolate chips 1 T. vegan stick margarine
Stir flour with baking soda and salt. Cream in margarine. Gradually beat in cane juice crystals or sugar, and continue beating until light and fluffy. Add corn syrup and egg replacer, blending well. Stir in flour mixture, coconut, and vanilla. Drop by half-teaspoonfuls onto greased baking sheets, about two inches apart. Bake about 10 minutes. Remove baking sheets from the oven and cook 1 minute, then quickly remove wafers from baking sheets.
If wafers harden on the pan, return to oven for a few minutes. Melt chocolate and 1 Tablespoon margarine in a saucepan over very low heat, stirring constantly. Drizzle in a lacy pattern over the wafers. Let stand until chocolate is firm.