Description
Crunchy, corn flakes and coconut cookies full of chocolate, a must for all the chocolate lovers out there.
Ingredients
- 10-½ ounces, weight Good Quality Milk Chocolat
- 7 ounces, weight Good Quality Bittersweet Chocolate
- 1-¾ ounce, weight Shortening
- 3-½ ounces, weight Icing Sugar
- 5-⅓ ounces, weight Unsweetened Coconut Flakes
- 7 ounces, weight Plain, Unsweetened Corn Flakes
Preparation
Chop chocolate, place in a metal bowl. Find a pot where the bowl fits easily, fill it halfway with water and place the bowl with the chocolate on top. Make sure that the water doesn’t touch the bottom of the bowl. Heat the water but make sure it doesn’t start to boil, that will ruin the chocolate. Melt the chocolate stirring often.
When the chocolate is melted, add the shortening and stir until melted and incorporated. Take the bowl off the heat and add the icing sugar and the coconut flakes. Mix everything very well, than add the cornflakes in two batches. You might think there are too many cornflakes at first, but don’t worry, you will manage to stir all of them in the chocolate.
Line two baking trays with baking paper. Use 2 teaspoons to form small heaps which you will place on the baking trays. Leave to harden for several hours or overnight. Store in an airtight container, they will keep for at least 2 weeks.
