Chocolate Coconut Drops

Chocolate Coconut DropsCourtesy of Lory Utz

• Preheat oven to 350 degrees
• Cookie sheets with parchment

• 2 2/3 cups lightly packed sweetened flaked coconut (one 7 oz. bag)
• ½ cup all purpose flour, spooned in and leveled
• ¼ cup strained Dutch processed cocoa powder, spooned in and leveled
• ¼ tsp. baking soda
• ¼ tsp. salt
• ½ cup (1 stick) unsalted butter
• 6 oz. semi-sweet chocolate, chopped
• 3 oz. unsweetened chocolate, chopped
• 3 large eggs
• 1 1/3 cup superfine sugar (If you don’t have superfine sugar, you can make your own by grinding up regular sugar in your food processor).
• 2 tsp. pure vanilla extract
• ¼ tsp. pure almond extract

• Sift together the flour, cocoa, baking soda and salt. Set aside.
• In a medium bowl set over simmering water on low heat melt the butter.
• Add the chopped chocolates and just melt the chocolates, stirring occasionally.
• Remove from the heat and keep warm.
• In the large bowl of an electric mixer, beat the eggs on medium until light.
• Gradually add the superfine sugar, scraping down the side of the bowl as necessary.
• Add the chocolate mixture and mix on medium speed until just combined.
• Stir in the vanilla and almond extracts.
• On low, add the dry ingredients. Let the batter rest for about 5 minutes, until it begins to thicken.
• Then sprinkle handfuls of coconut over the batter, folding it in briefly with a rubber spatula after each addition. Some of the coconut flakes should remain visible.

• Drop by teaspoons (or smaller if you want bite-sized cookies) onto the cookie sheets, about 2 inches apart.
• Bake for 10-12 minutes, until the tops are just set, but the cookies are still soft to the touch. The cookies will firm as they cool.
• Let stand for 1-2 minutes and then remove to cooling racks.

• Store in airtight container between pieces of waxed paper. Cookies freeze well.