This it the recipe I've been perfecting over the last few weeks:
1 cup shredded coconut
1 cup sweet ground chocolate cocoa
1 cup ground almonds
1 cup (or more) semisweet chocolate chips
1 cup softened butter
2 cups all-purpose flour
1/2 cup white or brown sugar
2 eggs
4 teaspoons vanilla extract (the real stuff, not the imitation crap)
3/4 teaspon baking soda
1/4 teaspoon salt
Preheat oven to 350F In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, coconut, almonds, baking soda, and salt Stir into the butter mixture until well blended Mix in chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets Bake for 15 minutes or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely. Makes 1 serving (hey, you won't be able to stop eating these). Regarding baking time, I don't know why people say "bake 8-10 minutes". I've got an accurate oven thermometer, and these take 15 minutes. If you want plumper cookies, bump the temp up by 10-25 degrees. We should do a Code Project cookbook!
译文:
巧克力椰奶杏仁薄饼
这几周来我喜欢上了巧克力椰奶杏仁饼，所以在这里给大家介绍一下它的配料和做法:
配料：
碎椰果一杯
纯可可粉一杯
纯杏仁一杯
微甜巧克力曲奇饼一杯（或更多）
软化的牛油一杯
通用面粉两杯
白糖或黑糖半杯
鸡蛋两只
香草浓缩汁四茶匙（纯正浓缩汁为佳）
烘培苏打水3/4茶匙
盐1/4茶匙
做法：
先将烤箱预热至350度，将黄油、糖、鸡蛋和香草汁放入大碗中调匀，接着将面粉、可可粉、椰果、杏仁、烘培苏打水和盐加入前面调制的黄油等物中，充分搅拌至完全混合，把调匀的混合物涂抹在巧克力曲奇饼上后放入烤箱烘培15分钟，最后将饼干移至铁丝网架上充分冷却即可。我相信这样的饼干一定会让你爱不释口的！至于烘培时间呢，我不明白为什么人们推荐我烘培8至10分钟，因为按我的经验来看，15分钟的烘培才能制作出风味最佳的饼干。如果你喜欢硬一些的曲奇，你可将烤箱温度再调高10至25度。在积累到足够经验以后，我相信我们就可以出一本关于饼干烘培的书了。