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.Back to recipe index.