- Cooking Time:
- Preparation Time:
- 1 1/4 C AP flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 C butter
- 1/2 C packed light brown sugar
- 1/2 C white sugar
- 4 Tablespoons good quality cocoa.
- 1 egg
- 1/2 tsp vanilla extract
- 1 1/3 C flaked sweetened coconut
- powdered sugar, as desired
- chocolate drizzle
- 4 Tablespoons chocolate powder
- 1/2 tsp vanilla or kahlua liquer and a few drops vanilla
- 2 Tablespoons white sugar
- boiling water, enough to make a sauce as thick or thin as you want
- Mix flour, baking soda, and salt, set aside.
- Cream together butter, brown and white sugars until it is light fluffy.
- Add egg, vanilla, and cocoa and mix well. It will be getting thick now. Add the flour by 1/3rds. The mix will be very thick, like a dough towards the end. Don’t be shy, use your hands to knead it all together. Add the coconut flakes. You will likely need to use your hands to incorporate the coconut. Chill in the fridge
- Preheat oven to 325 F.
- Make golf ball sized dough balls and put onto parchment, or use cookie scoop.
- Dredge in powdered sugar or more coconut before baking.
- Bake for about 6 minutes, rotate pan, 5-6 more minutes (convection oven). Don't overbake. Bake until slightly cracked.
- Drizzle with Chocolate mixture.
I used droste cocoa.
I also used a mixture of 3 parts unsweetened coconut flakes to 1 part sweetened flakes.
They are best baked when the dough is cold. Leave in fridge overnight. I usually bake a tray and then scoop the rest, freeze, bag, and label with baking instructions so that I can just pop a few out of the freezer and bake on demand.