De Omni Scribili

Scribblings Of Ed Wiebe

Coco-Crinkles

Here's a not too sweet, chocolately, toasted coconut cookie that should please fans of the similar doughnut hole well known to Canadians.


1   cup   brown sugar
3/4 cup   margerine (butter)
1         egg
1   tsp   vanilla
2   cup   flour

2   tsp   baking soda
5   tblsp cocoa powder

3/4 cup   shredded coconut  

3/4 cup   shredded coconut (yes, another 3/4 cup
                            to be used as topping)

Mix the margerine (butter) with the brown sugar, egg 
and vanilla until satiny smooth. Add the cocoa powder 
and mix it in. Stir gently, it's likely to puff into 
the air. Add the shredded coconut.

Finally, add the flour and baking soda together and 
mix the dough until it's just blended. 

Form the dough into balls (ping-pong ball sized seems 
good). Roll the balls in the coconut set aside as 
topping.

Place the balls on a baking sheet and bake them for 
8-10 minutes at 175 °C (350 °F). The bottoms and the 
shredded coconut stuck on the outside should just be 
browned. 

When I make this I get about two dozen cookies plus 
a few.

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