Chocolate-Dipped Coconut Hazelnut Wafers

• 5 T butter, softened
• 1 egg white
• 1/4 c brown sugar, packed
• 1/4 c granulated sugar
• pinch salt
• a few drops vanilla extract
• 1/4 c all purpose flour
• 2 T tapioca flour
• 1/2 c ground hazelnuts
• 1/4 c unsweetened fine-grated coconut
• Chocolate for dipping (I used 3 Hershey bars + an ounce or so of bittersweet chocolate)

1. Preheat oven to 350.
2. Whisk egg white, sugars, vanilla, and salt. Stir in remaining ingredients.
3. Drop by the teaspoon onto a SilPat or parchment lined baking sheet. Bake for 11 minutes. Cool for a few minutes on the tray then transfer to a cooling rack.
4. Melt the chocolate in microwave. Dip each cookie in the chocolate. I just dipped half of the top of each cookie. If you make sandwich cookies with the chocolate they will look a lot like Pepperidge Farm Brussel cookies. Return the dipped cookies to the SilPat to harden. Refrigerate the tray to speed up the setting if needed.

t butter, egg, brown sugar, granulated sugar, salt, vanilla extract, flour, t, ground hazelnuts, coconut, chocolate

Taken from www.epicurious.com/recipes/member/views/chocolate-dipped-coconut-hazelnut-wafers-50102776 (may not work)