Please enter the email you’re using for this account.
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.
How Would You
Rate this recipe?
Please log in to rate
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.