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Coconut Florentine Recipe

Coconut Florentine Recipe
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Serving : 2
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Prepare the ingredients before making Coconut Florentine in your home. Then, follow these steps below to serve Coconut Florentine for your family or friends.

Ingredients: Coconut Florentine

  • For the cookie dough:
  • 100 grams Butter
  • 60 grams Sugar (preferably powdered sugar)
  • 1 Egg yolk
  • 180 grams White flour
  • For the nougat (for 2 pieces):
  • 50 grams ★Heavy cream
  • 40 grams ★Granulated sugar
  • 10 grams ★Butter
  • 5 grams ★Honey
  • 5 grams ★Mizuame syrup (or honey)
  • 35 grams ★Coconut syrup

How to Make Coconut Florentine

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Coconut Florentine in your home by yourself.

    Step 1
  • Bring the butter to room temperature. Sift the flour 3 times.
  • Step 2
  • Put the butter in a bowl and knead with a whisk until soft.
  • Step 3
  • Add the sugar in three batches, mixing well with each addition until absorbed.
  • Step 4
  • Add the egg yolk and beat until well-incorporated.
  • Step 5
  • Add the flour and fold with a rubber spatula until no longer powdery. Form into a single ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  • Step 6
  • Divide the dough into 2 equal portions. Sandwich one portion between two sheets of plastic wrap and use a rolling pin to roll it out to 2 or 3 mm thick (about a 17 cm square).
  • Step 7
  • Line a baking sheet with parchment paper and place the dough on top. Prick holes with a fork (to evenly bake it).
  • Step 8
  • Bake in an oven preheated to 170°C for 10 minutes.
  • Step 9
  • Make the nougat while it bakes
  • Step 10
  • Combine all of the ★ ingredients, except for the coconut syrup, in a small sauce pan, and turn the heat to low. When it begins to boil and thicken, and the color becomes creamy, turn off the heat.
  • Step 11
  • Add the coconut syrup and mix until thoroughly combined. Use a wooden or heat-proof spatula.
  • Step 12
  • Spread it out on top of the hot cookie crust and smooth the surface. It will spread out as it bakes, so leave a boarder of empty space.
  • Step 13
  • Bake in an oven at 170°C for another 10 minutes until it is nicely browned.
  • Step 14
  • Cool until you can handle it, then flip it over and cut with a knife. It's easier to cut it from the back. Once it has completely cooled, you will not be able to cut it well, so be careful.
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