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Coconut Crazed Pt. 2: Cocoa Coconut Cookies

November 14, 2010

During this busy time of year, I’ve been taking time for myself to simply practice what I love.  Generally, it involves making sugary messes in my tiny kitchen, but how pleasant they can be when finished!  The following is my final (for now) coconut cookie experiment.  The marriage of coconut and chocolate was a bit more difficult to cultivate than coconut and lime.  Dark chocolate hold a bold, creamy  taste that forces the coconut into a subtle position, but don’t be thrown off.   The cookies offer soft brownie texture with enough chocolate to coax the cravings.  Let me know what you think!

Cocoa Coconut Cookies
Makes 45 cookies

1 1/2 c. unbleached all-purpose flour
1/2 unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 c. margarine
3/4 c. granulated sugar
1 2/3 c. coconut milk, divided
4 oz. semi-sweet chocolate

To Do:
1: Preheat oven to 375°F.
2: In a large bowl, sift together flour, cocoa powder, baking powder and salt.
3: In a medium bowl, cream together margarine and sugar.  Incorporate 1/3 c. coconut milk.  Combine the sugar mixture with the flour and mix well.
4: Spoon out a walnut-size ball of dough for each cookie and place 2 inches apart on an ungreased cookie sheet.
5: Bake 8-12 minutes minutes or just until edges become firm.
6: Allow cookies to cool completely before making chocolate dip. On low heat, melt remaining coconut milk and chocolate in a small saucepan.  Whisk out any lumps.  Carefully dip cookies into chocolate sauce while it is still warm.  Place on a plate and allow time to cool before serving.

* Note: These make great freezer cookies!  Put the plate of dipped chocolate cookies in the freezer.  Freeze for 10 minutes, then seal in a air-tight container and keep in the freezer just until serving.

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