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Chocolate Iced Coconut Cookies
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Chocolate cookies with frosting and topped with coconut

Angela Creighton

Serves/Makes:2 dozen

  • 7 tbsp (100 ml) butter, unsalted
  • 3/4 cup (175 ml) flour
  • 1 tsp (5 ml) baking powder
  • 1 pinch salt
  • 1/3 cup (80 ml) unsweetened cocoa powder
  • 1/3 cup (80 ml) sugar
  • 1 bag (6 oz (168 grm).) chocolate chips
  • 2 eggs
  • Frosting:
  • 3 tbsp (45 ml) butter or margarine, softened
  • 1/4 cup (60 ml) unsweetened cocoa powder
  • 1-1/2 tsp (7 ml) boiling water
  • 3/4 cup (175 ml) confectioners' sugar
  • 1/2 cup (125 ml) shredded coconut for sprinkling
  • Preheat oven to 350 degrees (175 C.) F.
  • Grease cookie sheets.
  • Sift flour, baking powder, salt and cocoa into a large mixing bowl.
  • Cut the butter into small pieces and add to mixture, mixing well.
  • Add eggs and mix until well blended.
  • Wet hands with cold water and roll tbspful-sized dough into balls.
  • Place on cookie sheets 3 inches apart.
  • Bake 13 to 15 minutes.
  • Transfer to wire racks to cool.
  • Frosting:
  • In a large bowl, cream the butter.
  • Add in cocoa and boiling water, stirring until smooth.
  • Add powdered sugar and beat until frosting reaches a spreadable consistency.
  • If frosting seems too thick, add water.
  • If it seems too thin, add powdered sugar.
  • Spread on cooled cookies.
  • Top cookies with a sprinkling of coconut.
Very rich.

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