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Florentines I

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servings 69 cals
Original recipe yields 24 servings (4 dozen)

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  1. Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well.
  2. Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven).
  3. Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!

Nutrition Facts

Per Serving: 69 calories; 3.8 g fat; 8.5 g carbohydrates; 0.8 g protein; 14 mg cholesterol; 39 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I first had florentines in college when a friend's mom would send us some every Christmas. It's been almost 10 years since I had one! I always thought they would be difficult to make but came ac...

Great recipe ... just make sure you only drop a little batter, it does spread alot. My family preferred them without the chocolate ... but they're great either way.

Mine didn't turn out right but that was down to me. But as a note to others, oatmeal isn't a substitute for coconut. The other florentine recipe used it, but mine were simply little oatmeal co...

I was hoping for a passable florentine recipe sans nuts. Unfortunately what I ended up with is not a nice lacey cookie but a mounded, doughy coconut cookie. The cookie spread only a bit while ba...

Since I made them for a family member with diabetes, I substituted Splenda brown sugar instead of regular, at half the volume. Otherwise I followed the recipe exactly. They turned out as a puf...