Special florentines

Yield: 6 Servings

Measure Ingredient
1 cup Unsalted butter
8 ounces Ground pecan
⅔ cup Sugar
⅔ cup Flaked coconut
2 tablespoons Milk
2 tablespoons All purpose flour
2 teaspoons Vanilla
12 ounces Coarsely chopped semisweet chocolate
2 ounces Coarsely chopped unsweetened chocolate

Preheat oven to 350 deg. Line baking sheet with foil. Line work surface with waxed paper. Melt butter in heavy medium saucepan over low heat. Remove from heat. Add remaining ingredients except chocolate and stir well. Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 4 inches apart (about 5 cookies per sheet).

Keep remaining batter warm over very low heat. Bake cookies 10 minutes. Slip foil off sheet. Let cookies cool until firm, about 10 minutes. Using thin spatula, transfer cookies to waxed paper. Repeat with remaining cookie batter, stirring well before using.

Melt chocolates in double boiler over gently simmering water; stir until smooth. Take 2 cookies of similar size. Spread bottom of 1 cookie with 1 teaspoon melted chocolate. Top chocolate with second cookie, pressing gently to form "sandwich." Repeat with remaining cookies. Let cool. (Can be prepared 1 month ahead and frozen. Store between layers of waxed paper. Bring to room temperature before serving.)

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