This cookie’s name may lead you to believe they’re from Florence, Italy but you’d be mistaken. Apparently, this Coconut Honey Florentine Lace Cookie recipe, is traced back to France when 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.
Coconut Honey Florentine Lace 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
- 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.)