These are delicious and worth the trouble.

J
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!

Nutrition Facts

69.1 calories; 0.8 g protein; 8.5 g carbohydrates; 14.1 mg cholesterol; 39.4 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2010
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 across a recipe in a magazine that rekindled my interest. I didn't have all the ingredients for that recipe so I used this one instead. This recipe is so simple and absolutely delicious! I made it exactly as directed except I spread the chocolate thinly on the bottoms of the cookies instead of drizzling. The recipe yielded 4 dozen cookies. The half teaspoons of batter spread to about 2" when baked. My husband and I have decided we will try this recipe for making dessert bowls by shaping the warm cookies ove the backs of muffin cups. Don't hesitate to try these cookies as they will become a regular staple in your cookie repertoire. Read More
(15)

Most helpful critical review

Rating: 3 stars
12/20/2005
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 cookies. Nice little oatmeal cookies but in NO way florentines. But it makes me wonder if they would really be florentines if I had used coconut. Read More
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
12/28/2010
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 across a recipe in a magazine that rekindled my interest. I didn't have all the ingredients for that recipe so I used this one instead. This recipe is so simple and absolutely delicious! I made it exactly as directed except I spread the chocolate thinly on the bottoms of the cookies instead of drizzling. The recipe yielded 4 dozen cookies. The half teaspoons of batter spread to about 2" when baked. My husband and I have decided we will try this recipe for making dessert bowls by shaping the warm cookies ove the backs of muffin cups. Don't hesitate to try these cookies as they will become a regular staple in your cookie repertoire. Read More
(15)
Rating: 5 stars
02/23/2004
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. Read More
(3)
Rating: 3 stars
12/20/2005
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 cookies. Nice little oatmeal cookies but in NO way florentines. But it makes me wonder if they would really be florentines if I had used coconut. Read More
(2)
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Rating: 2 stars
08/20/2017
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 baking. I even tried to create a thinner cookie by spreading the batter thinner but it still doesn't have the consistency of a florentine. Read More
Rating: 2 stars
05/13/2013
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 puffy soft cookie not a crispy wafer. Not sure if it's the Splenda or the recipe but I see most other Florentine recipes include almonds and heavy cream... Read More