A multi-layered cookie with a sugar cookie base, a sweet coconut topping, chocolate frosting, and a cherry.
Ingredients
- For the base:
1/2 cup butter, at room temperature
1/2 cup brown sugar, packed
1 egg yolk
1/2 teaspoon vanilla extract
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
- For the coconut topping:
2 cups finely shredded coconut (sweetened or unsweetened)
1/2 cup confectioners’ sugar
1 egg white
1 tablespoon water
1/2 teaspoon vanilla
- For the chocolate topping:
1 cup semi-sweet chocolate morsels
- Garnish:
24 Maraschino or candied cherries, red and/or green, halved
Directions
- For the dough:
- In a mixing bowl beat together butter and sugar until creamy. Beat in egg yolk and vanilla. Blend in flour and salt. Shape dough into a 10″ long log, wrap in plastic wrap and chill until firm, at least 2 hours. Meanwhile, prepare coconut topping.
- For the topping:
- Combine coconut, sugar, unbeaten egg white, water and vanilla; chill.
- Assemble and bake cookies:
- Pre-heat oven to 375 F. Grease a baking sheet or line with parchment paper. Cut chilled cookie dough into 1/8″ slices and place on prepared baking sheet. Top cookies with 1 teaspoon of the coconut topping and spread almost to the edges of the cookies. Bake about 10 minutes or until edges are golden. Cool cookies on wire racks.
- Add topping and garnish:
- When cookies are cooled, melt chocolate in the top of a double boiler over hot (not boiling) water. Spread melted chocolate on the top of cooled cookies. Top each cookie with a cherry half.
Notes
- Adapted from an undated book entitled “Christmas Cooky Book” from the Wisconsin Electric Power Company. The name of the author is not printed on the book.