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Chocolate Coconut Devils


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One of Brendan's favorite things to help with in the kitchen is making cookies. At the age of almost 4-years he has become quite the helper and I welcome his company in the kitchen. He scoops, he pours, he measures... and he can tell you matter-of-factly that as soon as he turns 5 he will learn the art of cracking eggs. These were fun to make and great to eat!

*I used Nestle Chocolatier Bittersweet Chcolate but only had 4 oz. so I added some Ghirardelli semisweet chocolate chips and would probably add about a 1/4 teaspoon coconut extract to give them a little extra coconut flavor.

Chocolate Coconut Devils

2 2/3 cups lightly packed sweetened coconut (one 7-oz. bag)
1/2 cup all-purpose flour, spooned in and leveled
1/4 cup Dutch processed cocoa, spooned in and leveled
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
6 ounces fine-quality bittersweet or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
3 large eggs
1 1/3 cups superfine baker's sugar
2 teaspoons pure vanilla extract
1/4 teaspoon pure almond extract

Heat oven to 350 degrees. Spray cookie sheets with cooking spray and line with parchment paper.

Place the flaked coconut in a food processor and pulse 6-8 times or until medium chopped. Set aside. Strain together the flour, cocoa, baking soda and salt. Set aside.

In a medium glass bowl set over simmering water (or a double boiler), on low heat, melt the butter. Add the copped chocolates and heat until just melted, gently stirring occasionally. Remove from heat and keep warm.

In the large bowl of an electric mixer using the whisk attachment, beat the eggs on medium speed until light. Gradually add the superfine sugar over about 2 minutes. Scrape down the side of the bowl as needed. Stop the mixer and pour in melted chocolate mixture, then mix on medium speed just until combined. Add the vanilla and almond extracts.

Reduce the mixer speed to low and mix in the dry ingredients. Remove the bowl from mixer and let the batter rest for about 5 minutes or until it begins to thicken. Then sprinkle handfuls of coconut over the batter, folding briefly with a large rubber spatula after each addition. Do not combine thoroughly. Some of the coconut flakes should still be visible.

Drop by heaping teaspoons onto cookie sheets about 2 inches apart. Bake for 10-12 minutes or until tops are just set. Cookies will firm as they cool. Let stand for 1-2 minutes then loosen from pan with spatula and transfer to cooling racks.

variation: fold in 1 cup chopped toasted pecans with the coconut.

* recipe provided courtesy of "Great Cookies: secrets to sensational sweets" by Carole Walter


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