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Parve
Easy
24 Servings
Allergens 
20 Minutes
Diets
For all of us Bais Yaakov Boro Park alumni out there (from 20-plus years ago), I’m sure you recall our daily snack of flower butter cookies! Used as a base for this tasty pecan topping, you’ll see these flowers blossom into a delectable, mouthwatering treat!
1 package butter-flavored flower cookies
1/2 cup (1 stick) margarine (use soy-free, if needed)
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup shredded coconut
dark and white chocolate, for drizzling
Preheat oven to 350°F (180°C). Lay the cookies on a Gefen Parchment Paper-lined baking sheet.
Place the margarine, brown sugar, coconut, and pecans in a medium-sized pot and bring to a boil, stirring until combined.
Place one teaspoon of the mixture on each cookie.
Bake for eight minutes. Allow to cool.
Drizzle with white and dark chocolate.
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Sounds great! + a few questions Sounds good and so easy!
A few questions though –
– Is this recipe sized for the mini butter cookies or full size ones?
– What can be substituted for the coconut?
– How much in advance do you think these can be made?
TIA!
From the picture it seems to me it’s for the full sized ones. I would skip the coconut or even use the ground praline they sell near the chocolate chips. I think they can be made a few days in advance and stored in an airtight container.