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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I've been making this recipe for about 35 years now, and it's still my family's all-time favorite cookie. Ingredients:
1/2 cup shortening |
1 cup packed brown sugar |
1 egg |
3 ounces unsweetened chocolate, melted and cooled |
1/4 cup strong brewed coffee |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2/3 cup buttermilk |
1/3 cup flaked coconut |
frosting: |
1-1/2 ounces unsweetened chocolate, melted and cooled |
1/4 cup sour cream |
1 tablespoon butter, softened |
1 to 1-1/2 cups confectioners' sugar |
2/3 cup flaked coconut |
Directions:
1. 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.
2. 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.
3. 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. Yield: about 4 dozen.
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