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MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Dessert
Recipe Preparation Level: moderate
Australia's famous Lamingtons are squares of sponge
cake that are first dipped in chocolate glaze, and
then in coconut. This is a cookie version that has a
center made with toasted almonds. Enjoy!
2 cups all-purpose flour
1 t baking powder
1/4 t salt
3/4 cup sweet butter, at room temperature
3/4 cup granulated sugar
1 t vanilla
3 large eggs, lightly beaten
1 cup sliced almonds
6 cups confectioners' sugar
2/3 cup cocoa powder
2 t vanilla
10-12 T milk
5 cups, flaked coconut (one 14 oz. pkg)
Preheat oven to 375 degrees Farenheit. Grease a 10
x 15 inch jelly roll pan. Line with waxed paper
allowing excess paper to overhang the pan on both
sides. Butter the waxed paper. On a cookie sheet lay
the slice almonds in a single layer and toast in the
oven for 8-10 minutes. After 5 minutes of baking, toss
so that they toast evenly. Remove from oven and let
In a bowl, mix together the flour, baking powder,
and salt. Set aside. In a large bowl, cream the
butter, sugar, and vanilla. Slowly add the beaten
eggs, mix well while adding. Stir in the flour 1/2 cup
at a time, stirring well after each addition. Stir in
the toasted almonds. Spread evenly in the prepared
pan. Bake for 10-15 minutes, until a toothpick
inserted in the center comes out clean. Holding the
ends of the waxed paper, lift the cookie base out of
the pan and place on a rack to cool.
In a large bowl, whisk together the cocoa and
confectioners' sugar until no lumps remain. Add the
vanilla and 4 T of milk. Add enough of the remaining
milk to make a smooth glaze of medium consistency.
Line a large baking sheet with plastic wrap. Place
the coconut on a large plate. Cut the cookie base into
48 strips (1 1/4 x 2 1/2 inches each). Use a fork to
spear the cookie pieces and dip each piece into the
chocolate glaze, allowing any excess to drip back into
the bowl. Place the chocolate dipped cookie on the
plate of coconut. Use two forks and turn so that the
cookie is well coated with coconut on all sides. Place
on the prepared baking sheet and refrigerate until the
glaze is set.
These cookies will keep for 1 week in an air tight
container at room temperature or they can be frozen.
Makes 4 dozen.
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