Chocolate Coconut Cookies

I love chocolate paired with coconut.  One of my favorite desserts is a rich chocolate cake layered with mounds of coconut, pecan frosting.

Even though I love this dessert, it is just too massive and time consuming to make very often.  Since Bounty Bars are often difficult to find in the U.S.  I had to think of an easier way to satisfy a chocolate - coconut craving

I came up with this small cookie dessert that is extremely fast to make.

RECIPE #1 (from 10 Pounds of Chocolate Chips)

Chocolate Coconut Cookies

2 cups flour
3/4 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt (increase to 1 teaspoon if using unsalted butter)
1 cup butter, softened
1 cup granulated sugar
3 eggs
1 Tablespoon pure vanilla extract
optional 3/4 cup chocolate chips (use only for plain chocolate cookies - see note below)

For Topping:  
coconut, pecan frosting.
1/4 cup chocolate chips, melted

Sift flour, baking soda, cocoa and salt together onto a sheet of parchment or wax paper.

In a separate bowl beat butter and granulated sugar until smooth (about 2 minutes).

Add eggs and vanilla and beat another 2 minutes until light and fluffy.

Pick up the parchment paper and carefully pour the flour mixture into the bowl.  Stir until well combined with the butter mixture.

Delicious Chocolate Cookie:  If you are just in the mood for chocolate and not coconut then stir 3/4 cup chocolate chips into the cookie dough.  Bake and enjoy.  This makes a wonderful chocolate cookie that travels well and pairs perfectly with a cold glass of milk.

NOTE:  If you are planning to put on a coconut topping, then do NOT add chocolate chips to the cookie dough.  It is too much chocolate (--surprising coming from a girl who never seems to get enough chocolate!)

Using a teaspoon, drop large spoonfuls of cookie dough onto prepared cookie sheet.

Bake 350 degrees for 10-12 minutes.  Makes about 30 cookies.

For Coconut Cookies:

When ready to serve, top each cooled cookie with coconut frosting and drizzle with melted chocolate.  Unfrosted cookies can be frozen or refrigerated for longer storage.

Coconut Frosting

I like the convenience of buying coconut pecan frosting already made because it is inexpensive, fast and convenient.

If, however, you have some extra time, following is a good recipe for Coconut Pecan Frosting.

Coconut Pecan Frosting

1 egg
2/3 cup evaporated milk
2/3 cup granulated sugar
1/4 cup butter (may substitute margarine)
dash of salt
1 1/3 cup sweetened flaked coconut
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

In a sauce pan, beat egg slightly.  Whisk in milk, sugar, butter and salt.  Cook and stir over medium heat until thick and bubbly (about 12 minutes)  Add vanilla.

Remove from heat. Stir in coconut and pecans.  Allow to cool.

Frosting the Cookies

Before serving, place a large spoonful of frosting on top of each cookie.

Melt 1/4 cup chocolate chips.  (Either place chocolate chips in the microwave for a few seconds, or melt in a bowl over steaming hot water.)

Drizzle the top of each cookie with melted chocolate.

Drizzling chocolate on top:

I have a friend who makes this look extremely easy.  He takes a spoonful of melted chocolate and then taps the spoon with his other hand.  The chocolate expertly shoots off the spoon in delicate threads of chocolate that artistically spread across the tops of his shortbread cookies.

I freely admit that I have not mastered this technique.  My version involves a plastic sandwich bag with a small hole cut in one corner.  I then quickly move the bag of melted chocolate across the cookies to create thin ribbons of chocolate.  Not quite as pretty as my friend's technique, but it tastes good.

For easier clean up, make sure the cookies are arranged on wax paper or parchment paper to catch the excess chocolate.