vendredi 28 mars 2014

For cookies:
  • 1 stick unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup rolled oats
  • 1/4 cup all-purpose flour
For decorating:
  • 3 ounces fine-quality bittersweet chocolate, finely chopped and melted
  • 3 ounces fine-quality white chocolate, finely chopped and melted
  • Equipment: 2 (17-by 11-inch) nonstick bakeware liners such as Silpats; 2 heavy-duty sealable bags

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