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Ingredients
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| baking soda: 1/2 tsp |
| semisweet baking chocolate squares: 3 oz |
| regular coffee: 1/4 cup (strong) |
| multipurpose shortening: 1/2 cup |
| light brown sugar (packed): 1 cup |
| eggs: 1 (beaten) |
| sour cream: 2/3 cup |
| coconuts (shredded): 1/3 cup |
| coconuts (for topping) |
| semisweet baking chocolate squares: 1.5 oz |
| sour cream: 1/4 cup |
| salted butter: 1 Tbl |
| powdered sugar (unsifted): 2 cups |
Coconut Island Cookies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
18 serving(s)
Tags
- Sift the flour, salt and soda together.
- melt the chocolate in the coffee over low heat.
- Cream the shortening and gradually add the brown sugar.
- Add the egg and the chocolate mixture, mixing until well blended.
- Add the sour cream alternately with the dry ingredients.
- Stir in the coconut.
- Drop by spoonfuls onto greased sheet.
- Bake 375.
- 12-15 minutes.
- Frost while warm and sprinkle with coconut.
- Frosting:.
- heat the chocolate, sour cream and butter in double boiler, stirring until the chocolate melts.
- remove from the heat and blend in icing sugar till it is spreadable.