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Cookie Base:
Chocolate Glaze:
Preheat oven to 375°F. Grease a 10"x15" jellyroll pan. Line with waxed paper, allowing excess paper to overhang the pan on both sides. Butter the waxed paper.
On a cookie sheet lay the sliced almonds in a single layer and toast in the oven for 8-10 minutes. After 5 minutes of baking, toss so that they toast evenly. Remove from oven and let cool.
Make Cookie Base:
In a large bowl, cream the butter, sugar, and vanilla. Slowly add the beaten eggs, mix well while adding.
Stir in the flour, 1/2 cup at a time, stirring well after each addition. Stir in the toasted almonds. Spread evenly in the prepared pan. Bake for 10-15 minutes, until a toothpick inserted in the center comes out clean. Holding the ends of the waxed paper, lift the cookie base out of the pan and place on a rack to cool.
Make Glaze:
Assembly:
Cut the cookie base into 48 strips (1-1/4"x2-1/2" each). Use a fork to spear the cookie pieces and dip each piece into the chocolate glaze, allowing any excess to drip back into the bowl.
Place the chocolate-dipped cookie on the plate of coconut. Use two forks and turn so that the cookie is well coated with coconut on all sides. Place on the prepared baking sheet and refrigerate until the glaze is set.
These cookies will keep for 1 week in an air tight container at room temperature or they can be frozen.
Poster's Notes:
Posted by Susan Greene
Nutritional Info Per Serving: N/A
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup sweet butter, at room temperature
3/4 cup granulated sugar
1 tsp. vanilla
3 large eggs, lightly beaten
1 cup sliced almonds
6 cups confectioners' sugar
2/3 cup cocoa powder
2 tsp. vanilla
10-12 tbsp. milk
5 cups, flaked coconut/1 14 oz. package
In a bowl, mix together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the cocoa and confectioners' sugar until no lumps remain. Add the vanilla and 4 tbsp. of milk. Add enough of the remaining milk to make a smooth glaze of medium consistency.
Line a large baking sheet with plastic wrap. Place the coconut on a large plate.
Australia's famous Lamingtons are squares of sponge cake that are first dipped in chocolate glaze, and then in coconut. This is a cookie version that has a center made with toasted almonds.