Coconut cookie is a fabulous substitution for butter or shortening. Make sure the melted chocolate cools fully to room temperature for this recipe or it will liquefy the coconut oil and change the outcome of your cookies.
Courtesy of Kristen Eppich.
ingredients
directions
Arrange racks in upper and lower thirds of oven. Preheat oven to 325ºF. Line 2 baking sheets with parchment paper.
Melt 1 cup (250 mL) chopped chocolate in the microwave or in a heatproof bowl over a pot of gently simmering water. Cool to room temperature.
Combine flour with cocoa, baking soda and salt in a medium bowl.
Beat coconut oil with the sugar in a large bowl until fluffy.
Beat coconut oil with the sugar in a large bowl until fluffy.
Stir in the melted chocolate.
Beat in the vanilla and the egg. Mix in flour mixture.
Stir in remaining chopped chocolate and toasted coconut.
Squeeze 2 Tbsp (30 mL) portions of dough into balls, slightly smaller than a golf ball. Place balls on a parchment lined baking sheets. Do not flatten.
Bake for 10 minutes then rotate baking sheets.
Bake for 10 to 15 more minutes or until the top appears dry and has begun to crack.
Remove from oven and transfer to a rack. Allow cookies to cool on the baking sheets for 5 minutes then transfer to a rack to cool fully.