When it comes to elegant, crisp desserts, the Florentine cookie is a timeless favorite. This Coconut Honey Florentine recipe takes it to the next level with its delightful blend of textures and flavors.
Combining the tropical sweetness of coconut with the rich depth of honey, these cookies are visually appealing with their lacy edges and chocolate drizzle and a treat for the taste buds.
Why You’ll Love This Florentine Cookie
You’ll adore these florentine cookies for their perfect balance of crunchy and chewy textures, achieved by the toasted almonds and coconut baked into each bite. The addition of honey provides a natural sweetness that complements the dark chocolate garnish, making these cookies a sophisticated choice for any gathering or a luxurious solo treat with your afternoon tea.
This cookie’s name may lead you to believe it’s from Florence, Italy, but you’d be mistaken. This Coconut Honey Florentine Cookie recipe is traced back to France, where the cookies were created in honor of the Medici. Here, honey, cream, butter, and coconut combine for lacey, crave-worthy cookies that are sandwiched and drizzled with chocolate.
Recipe Ingredients
Here are the ingredients you’ll need to make this Florentine cookie recipe:
- 1 cup slivered almonds
- 1 cup packed unsweetened flaked coconut, finely chopped
- 1/3 cup unbleached all-purpose flour
- 6 tablespoons unsalted butter or virgin coconut oil
- 1/4 cup heavy cream
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/2 teaspoon pure vanilla extract
- Zest of 1 medium navel orange
- Pinch of ground cinnamon
- Pinch of sea salt
- 8 ounces dark chocolate (about 60%), roughly chopped, for garnish
How to Make This Recipe
Begin by pulsing almonds, coconut, and flour in a food processor until finely mixed. Simmer butter, cream, sugar, and honey in a saucepan until smooth, then off heat, blend in vanilla, orange zest, cinnamon, and salt.
Mix this with the almond-coconut flour blend and let it cool slightly. Spoon small amounts onto lined baking sheets, flatten slightly and bake until golden. Once cooled, sandwich two cookies with melted dark chocolate or drizzle chocolate over the top for a decadent finish.
Variations On This Recipe
- Nut-Free Florentines: Substitute sunflower seeds for almonds to accommodate nut allergies without sacrificing crunch.
- White Chocolate Florentines: Use white chocolate for a sweeter, creamier contrast to the zest and spices.
- Spiced Florentines: Add a dash of nutmeg or swap cinnamon for cardamom for a different spice profile that complements the citrus notes.
What to Serve This Recipe With
Serve these Coconut Honey Florentine cookies as a chic dessert at dinner parties or as a special holiday treat. They pair wonderfully with espresso, cappuccino, a festive cocktail like a Golden Night, or a glass of dessert wine such as Moscato. For a joyous occasion, match them with mulled wine to echo the warm spices in the cookies.
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Coconut Honey Florentine Lace Cookie Recipe
Ingredients
For The Cookie Dough:
- 1 cup slivered almonds
- 1 cup packed unsweetened flaked coconut finely chopped
- 1/3 cup unbleached all-purpose flour
- 6 tablespoons unsalted butter or virgin coconut oil
- 1/4 cup heavy cream
- 1/2 cup packed brown sugar
- 1/4 cup honey
- 1/2 teaspoon pure vanilla extract
- Zest of 1 medium navel orange
- Pinch of ground cinnamon
- Pinch of sea salt
For Garnish:
- 8 ounces dark chocolate (about 60%), roughly chopped
Instructions
- Make The Cookie Dough: Place the slivered almonds, coconut, and flour in a food processor and pulse until the mixture is evenly combined. Combine the butter or coconut oil, cream, sugar, and honey in a small saucepan and cook over medium heat, stirring frequently, until the butter has melted and sugar is dissolved for about 5 minutes.Remove from the stove and then stir in the vanilla, orange zest, cinnamon, and salt until smooth. Stir in the almond flour mixture and set aside to cool briefly for about 10 minutes.
- Bake The Florentine Cookies: Meanwhile, heat the oven to 375°F and arrange racks in the upper and lower third. Line two rimmed baking sheets with silicone baking mats or parchment paper then set aside.Working quickly, drop 1 teaspoon measure of cookie dough onto prepared baking sheets, at least 1 1/2 inches apart. Press on the cookies to make sure the coconut and almonds are in one layer and they're in a round shape.Bake until cookies spread and turn golden brown, about 8 minutes, rotating sheets halfway through. Transfer sheet to a wire cooling rack; let cool completely and repeat to bake off the remaining dough.
- Decorate The Florentines With Chocolate: Meanwhile, melt chocolate in a heat-resistant bowl set over a small pan of simmering water. To sandwich the cookies, take two cookies of similar size, spread a thin layer of chocolate on the underside of one, and place a second cookie on it to sandwich them. Repeat with all the cookies.Drizzle chocolate over cookies then set in refrigerator or freezer briefly to set. (Cookies can be made up to 2 days ahead of time. Store refrigerated or frozen in an airtight container.)
