Coconut Toffee Crisps

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
3/4 cup	148g / 5.2oz	Granulated sugar
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Ground ginger
1/4 cup	82g / 2.9oz	Dark corn syrup
2 tablespoons	30ml	Dark rum
1 teaspoon	5ml	Vanilla extract
1 cup	62g / 2.2oz	Cake flour - plus
2 tablespoons	30ml	Cake flour
2/3 cup	61g / 2.2oz	Sweetened flaked coconut
1/8 teaspoon	0.6ml	Salt
2 teaspoons	10ml	Powdered sugar

Recipe Instructions

Heat the oven to 300 degrees. Line several baking sheets with parchment paper and set aside.

Use a mixer to cream the butter, sugar, cinnamon and ginger. Add the syrup, rum and vanilla. Mix until smooth. Use a wooden spoon to stir in the cake flour, coconut and salt.

Use 1/2 teaspoon of batter for each cookie and drop onto the parchment paper, spacing 3 inches apart. Use your palm or the back of a spoon to slightly flatten.

Bake the cookies until lightly browned, about 17 minutes. Let rest 5 minutes. Use a metal spatula to transfer them onto paper towels to cool completely. Once cooled, store up to 5 days in an airtight container, at room temperature.

To serve, press a light sprinkling of powdered sugar through a fine sieve evenly over the surface of the cookies.

This recipe yields about 60 (1 1/2-inch) crisps.

Each crisp: 42 calories; 9 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 6 grams carbohydrates; 0 protein; 0.10 gram fiber.

Variation: Make "cigarette-shaped" cookies by rolling them as soon as they come out of the oven. Bake only one sheet of cookies at a time. As soon as the sheet is out of the oven, use a small offset spatula to roll each warm cookie over the handle of a wooden spoon. If some cookies harden before you roll them, return them to the oven for several seconds until pliable.

Source:
The Los Angeles Times, 07-17-2002

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