Since we are such fans of the Vanilla Coconut Sugar Shortbread it was an easy leap to this recipe. I wanted to try coconut sugar’s caramel-like flavor in a chocolate cookie. Using a standard shortbread formula I added cocoa as part of the dry ingredients and flaked coconut to give the cookies some texture, I really like the result. In fact they are one of those great reactions of alchemy which the flavor is greater than the sum of its parts.
I make most of my cookies and brownies by hand, meaning I don’t use a mixer. This is primarily because I don’t have space on the counter to keep a mixer so I have to haul it out every time I want to bake. So unless otherwise noted most of my cookie recipes are made with a wooden spoon, and clean hands.
Chocolate Coconut Cookies
½ pound butter, room temperature
1 1/ 4 C coconut sugar
1 T vanilla
Pinch salt
½ C cocoa
1 ½ C flour
1 C flaked coconut
Combine the butter, sugar, vanilla, and salt in a medium bowl and mix until blended. Add the cocoa and flour and mix well. Stir in the coconut flakes.
Using a small (1 oz.) scoop, scoop dough onto a parchment lined cookie sheet. Be sure to leave space around each cookie ball because they will spread. Bake 350 for 12-15 minutes.
Makes about 2 dozen.
