Chocolate is the first luxury. It has so many things wrapped up in it:Deliciousness in the moment, childhood memories and that grin – inducing feeling of getting rewarded. – Mariska Hargitay
Chocolate coconut cookie is one of the incredible mixture of brilliant flavors. the mild sweet chocolate and vibrant white coconuts, they come together to crate the magical cookies. They are a solution and solace in itself. I require no reason to bake them, it’s just inviting.
There is nothing called enough of chocolate, nothing called chocolate leftovers, as everyone, as always, baking is not complete without chocolate in it most of the times. Here I am, with yet another delicious chocolate cookies with the deliciously crackled face.
- 1/2 cup semi sweet/sweet chocolate.
- 1/4 cup butter at room temperature-soft/clarified butter at room temperature
- 1/2 tsp pure vanilla extract
- 1/4 cup skimmed milk
- 3/4 cup powdered sugar/icing sugar, or less if using sweet chocolate
- 1 1/4 cup whole wheat flour
- 1/4 desiccated coconut (dry)
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- pinch of salt
- 3 tbsp coconut powder/desiccated coconut : for coating – optional
Method – Pre-heat the oven to 350°F or 180°C.
1. Melt the chocolate over the double boiler or in Microwave oven. Mix melted chocolate, skimmed milk and butter. Add sugar and stir well. Add pure vanilla extract and give it another good stir.
2. Mix other dry ingredients – whole wheat, desiccated coconut, cocoa powder, baking soda and salt – and mix well.
3. Pour the liquids prepared at step 1. in the dry ingredients bowl and stir until combined. If the mixture/dough seems to be thin, don’t worry.
4. Cover the dough and refrigerate for minimum one hour. Take out the dough from the refrigerator and divide into 24 equal portions and form the balls. Coat the prepared balls with coconut powder/desiccated coconut and slightly flatten them.
5. Place cookies on the greased cookie sheet. OR alternatively you can line the cookie sheet with parchment/butter paper and place the cookies on them. Leave quarter-inch gap between the cookies.
6. Bake for 20-22 minutes
You can store them at room temperature for 2 days and can be refrigerated for a week.
Makes 24 cookies.