Coconut Florentine

• 100 grams Butter
• 60 grams Sugar (preferably powdered sugar)
• 1 Egg yolk
• 180 grams White flour
• 50 grams Heavy cream
• 40 grams Granulated sugar
• 10 grams Butter
• 5 grams Honey
• 5 grams Mizuame syrup (or honey)
• 35 grams Coconut syrup

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

butter, sugar, egg yolk, white flour, heavy cream, sugar, butter, honey, mizuame syrup, coconut syrup

Taken from cookpad.com/us/recipes/149438-coconut-florentine (may not work)