Prep 20 mins
Cook 20 mins
Adapted from a recipe found online at thatsmyhome.com, these are going on my Christmas trays this year! **12/21/07 Update: I have now made these and have to admit the dough is pretty hard to handle, but the end result is worth it!
- 709.77 ml flour
- 59.14 ml unsweetened cocoa
- 4.92 ml baking soda
- 2.46 ml salt
- 118.29 ml butter, softened
- 354.88 ml sugar
- 4.92 ml vanilla extract
- 1 egg, beaten
- 177.44 ml sour cream
- powdered sugar, for dusting
- 236.59 ml flaked coconut
- 473.18 ml milk
- 236.59 ml sugar
- 44.37 ml cornstarch
- Sift together flour, cocoa, baking soda and salt; set aside.
- Cream together butter, sugar, vanilla, egg and sour cream.
- Stir in dry ingredients.
- Cover and refrigerate dough.
- To prepare filling: Combine coconut and milk in a pot over medium heat. Combine cornstarch and sugar; stir into milk. Bring to a simmer and cook, stirring constantly until thickened. Remove from heat and set aside to cool.
- Preheat the oven to 375 degrees. Grease cookie sheets.
- On a floured surface, roll dough to 1/8 inch thickness. Cut into 2-1/2 inch circles. Place half of the circles 1-1/2 inches apart on the cookie sheets. Spoon 1 teaspoon filling into center of each circle. Top with another circle of dough and press edges to seal.
- Bake 8 to 10 minutes. Cool cookies on baking sheet 5 minutes then remove to a wire rack to cool completely. Dust with powdered sugar. Store in a single layer.
- I had a very hard time with these (sticky dough) and found that using cocoa to roll them out really helped. They are difficult to do, but once you get the hang of it, they go faster and easier. It's all worth it in the end!
- I had a lot of filling left over, but I did make them smaller (about 2 1/4 inches) and lost some dough due to mishaps. I would suggest using a heaping teaspoon of filling in each one.
I doubled the cocoa powder, added cacao nibs, and used cocoa powder profusely in the rolling of the dough, and it turned out just cocolate-y enough! I also cut the sugar by a third in both the dough and the filling and it was still uber sweet. I'll definitely make these again, but I'll probably cut the sugar by another third.
Other changes: Used a third less fat and substituted coconut oil for butter. Used goat yogurt instead of sour cream. Used multi-grain milk instead of milk. Used agar agar instead of corn starch. Added a spoonful of almond butter to the filling. And used whole wheat flour. All seemed to work out fine.
I really like these! I halved the recipe and still ended up with 31 BIG cookies. For the half batch I used the full cup of coconut and thought it was perfect. I also added a 1/2 cup of whole almonds and 1/4 cup of slivered almonds. I openly admit that I'm horrible when it comes to rolling dough, but these rolled pretty easy for me. I didn't find it to be that sticky. I just took small amounts out of the fridge at a time, and used lots of cocoa on the rolling surface. These sealed easily and I lost NO filling while baking (which impressed me). Next time I'll use more filling, but that's the only change I'd make. I can see drizzling some chocolate frosting on the tops, but I do like them with just the powdered sugar! Thanks Karen! These are really different!
The dough ended up being too sticky to roll out. Not enough chocolate flavor, the cookies tasted pretty good, but were NOT chocolately at all.