A few days ago, I whipped up a pomegranate pistachio salad for a staff party that was pretty tasty, but left me with an extra pomegranate to deal with before I headed home to Newfoundland for my holidays. How long do those things last anyway? I have zero prior experience with pomegranates. And can say that they are mighty tasty, but one big pain in the butt to deal with. I don’t like to fight with my food.
Anyway, the work was worth it, both for the salad and these pretty and delicate cookies.
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 3/4 cup unsweetened shredded coconut
- 3/4 cup rolled oats
- 1/4 cup flour
- 1 tsp orange zest
- 1/2 cup pomegranate seeds
- 4-5 ounces semi-sweet chocolate (I wanted extra to have lots to work with, so I used 5)
- 4-5 ounces white chocolate
Preheat the oven to 350 degrees and line baking sheets with parchment. Melt your butter with brown sugar and salt using double boiler or microwave. Stir in coconut, oats, flour and orange zest to combine. Stir in pomegranate seeds. Drop spoonfuls of batter several inches apart on baking sheet and flatten slightly (these spread a lot). Bake for 8-10 minutes (I baked mine for 9). Allow cookies to cool on baking sheet for several minutes before removing parchment with cookies to a cooling rack.
Melt both chocolates separately in either a double boiler or microwave at short intervals. Use a disposable plastic icing bag or plastic baggie with a tiny snip at the corner to drizzle each chocolate over the top of the cooled cookies. Allow to fully firm in refrigerator before placing in container.