These beautiful cookies make for an elegant holiday gift. Bake them in small batches, keeping a watchful eye so they don't brown too quickly. To achieve the delicate curved shape, drape the cookies over a rolling pin while still warm.
- Portion size 50 servings
- Credits : Canadian Living: Holiday Baking 2014
In small saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, lemon juice and salt; cook, stirring, until sugar is dissolved, about 2 minutes.
Remove from heat; stir in flour, almonds and coconut. Refrigerate until chilled, about 1 hour. (Make-ahead:Cover and refrigerate for up to 24 hours.)
From mixture, form six 1-tsp balls; arrange, 3 inches (8 cm) apart, on silicone baking mat or parchment paper–lined rimless baking sheet. Bake in 350°F (180°C) oven until golden, flat, bubbly and lacy, about 8 minutes.
Let cool on mat for 90 seconds. Working quickly, use small offset spatula to lift cookies and drape over rolling pin; let cool just until firm, about 5 minutes. Remove directly to rack; let cool completely. Repeat with remaining batter; if necessary, refrigerate dough between batches to firm up. (Make-ahead: Store in airtight container for up to 2 days.)
Nutritional facts per cookie: about
- Sodium 14 mg
- Sugars 3 g
- Calories 39.0
- Total fat 2 g
- Potassium 14 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 5 g
- Iron 1.0
- Folate 1.0
- Vitamin A 2.0