Ingredients
5 T butter, softened
1 egg white
1/4 c brown sugar, packed
1/4 c granulated sugar
pinch salt
a few drops vanilla extract
1/4 c all purpose flour
2 T tapioca flour
1/2 c ground hazelnuts
1/4 c unsweetened fine-grated coconut
Chocolate for dipping (I used 3 Hershey bars + an ounce or so of bittersweet chocolate)
Preparation
Preheat oven to 350.
Whisk egg white, sugars, vanilla, and salt. Stir in remaining ingredients.
Drop by the teaspoon onto a SilPat or parchment lined baking sheet. Bake for 11 minutes. Cool for a few minutes on the tray then transfer to a cooling rack.
Melt the chocolate in microwave. Dip each cookie in the chocolate. I just dipped half of the top of each cookie. If you make sandwich cookies with the chocolate they will look a lot like Pepperidge Farm Brussel cookies. Return the dipped cookies to the SilPat to harden. Refrigerate the tray to speed up the setting if needed.
