Fudge-Aroons

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 9mins
YIELD: 5-6 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Do not preheat oven, this dough has to chill before baking.
  • Put the cup of chocolate chips and the cup of butter in a 4-cup bowl and microwave on high for 2 minutes. Stir until smooth, let mixture cool.
  • Combine sugars and add vanilla, salt, and baking soda. Mix in 2 beaten eggs.
  • Check chocolate and butter mixture. If it's cool enough to touch, add it to the sugar mixture and stir thoroughly.
  • Add flour in 1/2 cup increments, stirring after each addition.
  • Cover the bowl and refrigerate it. It must chill for at least an hour. (Overnight is fine too).
  • Coconut filling must also chill, mix it up now.
  • In a food processor with the steel blade, combine coconut, sugar and flour. Pulse several times so the coconut flakes are no longer than 1/4 inch.
  • Cut butter into 4 pieces and add to the bowl. Pulse again until mixture looks like coarse meal.
  • Add beaten eggs and pulse until incorporated.
  • (If you don't have a food processor it's just a little messier with the coconut flakes longer. Just add all the ingredients but the butter in a bowl and stir. Then melt the butter and mix in.).
  • Cover and chill coconut for at least 1 hour. (overnight is fine too).
  • When you're ready to bake, preheat the oven to 350, rack in the middle position.
  • Form balls of chocolate dough, 1" in diameter with your hands. Place them on a greased cookie sheet, 12 to a sheet. Press down with the heel of your hand.
  • Form balls of coconut just smaller than the chocolate balls. place on top of each flattened chocolate ball, then flatten the coconut.
  • Make 12 more chocolate balls, same size as the first ones, and put them on top of the coconut. Press down lightly to make little sandwiches.
  • Bake at 350 for 9-11 minutes. Let the cookies cool on the sheet for at least 2 minutes.
  • When they're cool enough to remove, use a spatula to move them to a wire rack to finish cooling.
  • If you have coconut mixture left over, form balls, 12 to a sheet and put a milk chocolate chip on each ball, pressing down slightly. Bake at 350 for 10 minutes.
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