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Toasted Coconut on Fudgy Chocolaty Cookies

Large Fudgy Chocolate Cookies

with Toasted Coconut Flakes

 

By Anna’s Brilliant Cakes

 

Prep Time: 10 minutes

Total Time: 40 minutes

Ingredients:

 

  • 2 cups All-Purpose flour
  • 3/4 cup Hershey's Cocoa Powder
  • 1 tsp baking powder
  • 1/2 tsp salt

 

  • 2 eggs (room temperature)
  • 2 cups of sugar
  • 1 1/4 cup salted butter (room temperature)
  • 2 tsp pure vanilla extract

 

  • About 2 cups of coconut flakes to cover the cookies in.

Instructions:

 

  1. Preheat oven to 350º F.
  2. In a bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
  3. With a mixer, mix eggs and sugar until white and fluffy.
  4. Add the butter.
  5. Add the vanilla extract.
  6. Slowly add the dry ingredients to the wet ingredients until completely mixed.
  7. Put the coconut flakes on a plate.
  8. Form the dough into 1/8 cup large balls.
  9. Put one dough ball at a time on the coconut flakes while pressing down to flatten them with the use of more coconut flakes on top. Pat/shape them until they look like cookies.
  10. Put six cookies on a parchment papered cooking sheet at a time. (This recipe makes 18 cookies).
  11. Bake them in the oven for 10 minutes, the coconut flakes should look lightly toasted.
  12. Cool on a cookie sheet until set, about five minutes (the cookies will be very soft), then move them gently to a wire rack to cool completely.
  13. Enjoy!

 

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