CHOCOLATE DIPPED NUTTY COCONUT FLAKER COOKIES

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.  Place one sheet of phyllo dough on the parchment and brush it all over with melted butter.  Top with another sheet of phyllo and repeat this process, making 12 layers of the phyllo, buttering each sheet before adding another layer.

Toast the hazelnuts in a non-stick skillet until they are fragrant. Remove from heat and let cool.  Combine 1 ½ cups of the toasted nuts in a small bowl with the sweetened condensed milk and coconut.  Mix to thoroughly combine.

Using an offset spatula spread half of the nut and coconut mixture, in an even layer, over the top of the 12 layers of phyllo.  Top this with another 6 layers of phyllo, brushing each with the melted butter before adding another sheet.

Spread the remaining nut and coconut filling on top of this phyllo layer and top with another 6 layers of buttered phyllo.  Using a sharp paring knife, score the top of the phyllo to make 32 equal squares. Cut into the phyllo about ¼” deep.  This will make cutting the flaky cookies after baking much easier.

Bake for 20 minutes.  Remove from the oven and let cool completely.

Cut the edges off on all sides to remove any uneven parts or filling that may have oozed out, so you end up with a clean even rectangle. Then, using a chef’s knife, cut through the scores to create 32 perfect cookie squares.

Melt the chocolate with the butter in a double boiler over simmering water, stirring occasionally, until smooth.

Place a clean piece of parchment on a baking sheet.

The cookies will be very flaky, so hold them gently between your thumb and forefinger, on the top and bottom layers, to keep the pastry from flaking off.  Then, dip each one into the melted chocolate to coat half-way.  Let the excess chocolate drip off and then place them on the parchment.  Sprinkle the chocolate side of each cookie with the remaining chopped hazelnuts and a sprinkle of the sea salt.  You want to do this when the chocolate is still ‘wet’ so I dip 5 or 6 at a time and then garnish those before dipping more.

Place the cookies in the refrigerator for 1 hour to set the chocolate.   Devour!