[fusion_builder_container background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”” padding_right=”” hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_builder_row][fusion_builder_column type=”1_3″ last=”no” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][fusion_imageframe lightbox=”yes” lightbox_image=”https://dorothyeats.com/wp-content/uploads/2012/09/IMG_1718.jpg” style_type=”dropshadow” hover_type=”none” bordercolor=”” bordersize=”0px” borderradius=”0″ stylecolor=”” align=”center” link=”” linktarget=”_self” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ animation_offset=”” hide_on_mobile=”no” class=”” id=””] [/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”2_3″ last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”” background_image=”” background_repeat=”no-repeat” background_position=”left top” hover_type=”none” link=”” border_position=”all” border_size=”0px” border_color=”” border_style=”” padding=”” margin_top=”” margin_bottom=”” animation_type=”” animation_direction=”” animation_speed=”0.1″ animation_offset=”” class=”” id=””][fusion_text]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.[/fusion_text][fusion_title size=”2″ content_align=”left” style_type=”default” sep_color=”” margin_top=”” margin_bottom=”” class=”” id=””]Chocolate Coconut Cookies[/fusion_title][fusion_text]

 

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.[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]