Ingredients

1 stick unsalted butter

1/2 cup packed light brown sugar

1/4 teaspoon salt

3/4 cup sweetened flaked coconut

3/4 cup rolled oats

1/4 cup all-purpose flour

For decorating:

• 3 ounces fine-quality bittersweet chocolate, finely chopped and melted
• 3 ounces fine-quality white chocolate, finely chopped and melted

• Equipment: 2 (17-by 11-inch) nonstick bakeware liners such as Silpats; 2 heavy-duty sealable bags

Description

An Upscale Hybrid Of Antipodean ANZAC Biscuits And Chocolate Digestives From Britain, These Crisp Cookies Are Positively Elegant. They Were An...

View Full Recipe