When I think of coconut cookies, the first thing that comes to mind is macaroons. They're good, but always a bit more work than I want to put into a batch of cookies. I like to make cookie dough that I can freeze and pull out and bake when I need a dozen.Monday night I got home and needed to whip up a batch of cookies and my computer was still packed away from my day out of the house so I turned to a Taste of Home cookbook that's been collecting dust on my shelf. I found a recipe for coconut cookies that looked good and weren't macaroons. I tweaked the recipe a bit to accommodate what I had on hand and this is what I ended up with.
They were SO good! They were so good straight from the oven. And as as a morning snack with coffee while I was working. And so good as dessert with dinner. And so good that the stash I sent to HandyMan's meeting completely disappeared. They were THAT good! If you like coconut, you should make them. If you like coconut and dark chocolate (think Mounds Bar) you should definitely put the chocolate on top.
Coconut Fudge Cookies
1 cup softened Butter or Margarine
1 cup Sugar
1 Egg
2 cups All Purpose Flour
1/2 teaspoon Baking Soda
2 cups Unsweetened Shredded Coconut
Fudge Topping
2 squares Semi-Sweet Chocolate
1 Tablespoon Butter or Margarine
Directions
1. Cream together sugar and butter. Beat eggs into the creamed mixture.
2. Add flour, baking soda and coconut and blend thoroughly.
3. Divide dough and roll into logs 2-3 inches thick. Wrap in plastic and place in the freezer to chill for at least 4 hours.
4. Slice dough into 1/4 inch discs and place on a baking sheet. [mine didn't spread much]
5. Bake at 325 degrees for 18-25 minutes or until edges turn golden.
6. Melt chocolate squares and 1 tablespoon of butter/margarine. Spread frosting-style on top of the warm cookies. [I also want to try to make the cookies super thin and sandwich the chocolate in the middle like a fancy Pepperidge Farm type cookie].
7. Allow to cool [or not] and enjoy!
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