CHEF JEFF — ONE BYTE AT A TIME: Coconut IslandsThe holidays will be here soon, so for the next three days, we’re going to feature cookie recipes from the Pillsbury Bake-Off.
By: Herald Staff Reports,
The holidays will be here soon, so for the next three days, we’re going to feature cookie recipes from the Pillsbury Bake-Off.
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
3 1-ounce squares unsweetened chocolate
¼ cup hot, strong coffee
½ cup butter or margarine
1 cup firmly packed brown sugar
½ cup sour cream
1/3 cup chopped coconut plus more to finish
1-ounce squares unsweetened chocolate
1 tablespoon butter
¼ cup sour cream
1½ to 2 cups confectioners’ sugar
Sift flour with soda and salt. Melt chocolate in coffee. Set aside. Beat butter with brown sugar until light and fluffy. Beat in egg and chocolate mixture. Add dry ingredients alternately with sour cream, beating after each addition. Stir in chopped coconut. Heat oven to 375 degrees. Grease cookie sheets. Drop batter by rounded teaspoonfuls onto pans. Bake 12 to 15 minutes.
To make frosting, melt chocolate and butter in sour cream. Gradually beat in confectioners’ sugar until spreading consistency achieved. Frost still-warm cookies and cap with a little coconut.
Yield: 3½ dozen cookies.
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