Question of the day. What could possibly make a simple Coconut Cookie recipe better?
One word. Chocolate.
I fiddled with Martha’s basic cookie recipe (which I found on this site) and came up with this chewy, chocolaty nugget of goodness yesterday afternoon. If you love chocolate and coconut together…
Merry Christmas to you.
Chewy Chocolate Coconut Cookies
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon coconut emulsion
- 1/2 teaspoon vanilla
- 1 1/2 cups all purpose flour (add an additional 1/4 cup if you are high altitude)
- 1/2 teaspoon salt
- 1/2 teaspoon soda
- 1/4 cup unsweetened cocoa powder
- 11/2 cup sweetened coconut, divided (1/2 for batter, 1 cup for rolling and topping)
- 1-2 tablespoons milk
- Preheat oven to 350 degrees, with rack on center of oven.
- Cream butter and sugar together in large bowl or mixing bowl fitted with paddle. Add egg and mix until smooth. Add coconut emulsion and vanilla, mix. Add flour, salt, soda and cocoa powder. Mix just until flour disappears and all ingredients are incorporated. Do not over mix.
- Fold in 1/2 cup coconut. Mixture may be dry and not form together well. If this is the case, add one to two tablespoons of milk and gently mix, just until dough comes together. I used one tablespoon.
- Scoop the dough out using a 1 1/2 inch cookie scoop or a spoon, form into balls.
- Roll balls of dough into coconut on one side. Place on lightly greased cookie sheet or parchment paper.
- Slightly flatten the dough. Bake at 350 degrees, for about 10 minutes.
- When set, remove from oven and top with additional coconut while cookies are still hot. Lightly press the coconut into the top of the cookie.
- Makes about 18 cookies.
-Check out Cake Central for questions about emulsion vs extract.