Time 35m Yield 16 cookies Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.
Time 30m Yield about 4 dozen. Number Of Ingredients 16 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, chocolate and coffee. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until edges are browned. Remove to wire racks to cool. , For frosting, combine the chocolate, sour cream and butter in a small bowl until smooth. Add enough sugar to achieve spreading consistency. Frost cooled cookies. Sprinkle with coconut.
Time 50m Yield 36 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Time 21m Yield 36 cookies Number Of Ingredients 12 Steps:
Sift dry ingredients. Beat butter, brown sugar, sugar and vanilla until creamy. Beat in egg. Gradually beat in flour mixture. Stir in chips, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake at 375 degrees for 8 to 11 minutes.
Yield Makes about 24 Number Of Ingredients 7 Steps:
Preheat oven to 350°F. Place coconut and macadamia nuts on large cookie sheet. Bake until lightly toasted, stirring frequently, about 12 minutes. Cool. Maintain oven temperature. Line 2 large cookie sheets with parchment paper. Grease parchment. Combine condensed milk and vanilla in large bowl. Mix in coconut and macadamia nuts thoroughly. Using electric mixer, beat egg whites and salt until stiff but not dry. Fold whites into coconut mixture. Drop batter by rounded tablespoons onto prepared cookie sheets. Bake until macaroons just turn golden brown around edges, about 14 minutes. Cool completely on cookie sheets. Line another cookie sheet with waxed paper. Dip cookie bottoms into melted chocolate. Place cookies, chocolate side down, on prepared cookie sheet. Refrigerate until chocolate is set, about 15 minutes. (Can be prepared 4 days ahead. Store cookies in airtight container in refrigerate.)
Time 30m Yield 12-24 serving(s) Number Of Ingredients 15 Steps:
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.
