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Preparation info

  • 4 dozen

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cup sifted all-purpose flour
  • Dash of salt
  • ¼ teaspoon baking soda
  • ¼ cup butter
  • cup firmly packed brown sugar
  • 2 tablespoons light corn syrup
  • 1 egg, well beaten
  • ½ teaspoon vanilla extract
  • ½ cup flaked coconut
  • 2 ounces dot chocolate


  1. Preheat oven to moderate (350°F.).

  2. Sift together the flour, salt and baking soda.

  3. Cream the butter and add the sugar gradually, creaming until light and fluffy. Add the corn syrup and egg and beat well.

  4. Stir in the flour, vanilla and coconut. Drop teaspoons of the dough about two inches apart onto a greased baking sheet. Spread into thin rounds.

  5. Bake for ten minutes. Remove at once from baking sheet. Cool.

  6. Heat the chocolate over hot water until partly melted. Remove from

  7. A pastry brush is useful to coat cookies or pastries with butter or beaten egg. It is also handy for basting.

  8. A pastry bag is wonderful for decorating cookies, cakes and pastries.

  9. A rubber spatula is used for folding in egg whites, scraping mixing bowls, and the like.

  10. hot water and stir rapidly until entirely melted. Dribble the melted chocolate in a lacy pattern over the cookies. Let stand for several hours, or until chocolate is firm.

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