Florentines I Recipe - Allrecipes.com
Florentines I Recipe

Florentines I

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
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Directions

  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!
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Reviews More Reviews

Dec 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.

 
Feb 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.

 
Dec 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.

 
May 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...

 

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Nutrition

  • Calories
  • 69 kcal
  • 3%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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