- 3 (1 ounce) squares unsweetened chocolate
- 1/4 cup strong coffee
- 1/2 cup shortening
- 1 cup firmly packed brown sugar
- 1 egg
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup commercial sour cream
- 1 cup flaked coconut, divided
- Chocolate Frosting
Heat chocolate and coffee in top of a double boiler over simmering water, stirring until chocolate melts. Set aside to cool.
Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add egg and reserved chocolate mixture; bet well.
Combine flour, soda, and salt in a medium mixing bowl; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Stir in 1/3 cup coconut.
Drop dough by heaping teaspoonfuls onto greases cookie sheets. Bake at 375° for 12 to 15 minutes. Spread chocolate frosting over tops of cookies while warm; sprinkle remining coconut over frosting. Cool on cookie sheets until frosting sets. Store in airtight containers.
Yield: about 6 dozen.
- 1 1/2 (1 ounce) squares unsweetened chocolate
- 1/4 cup commercial sour cream
- 1 tablespoon butter or margarine
- 1 to 1 1/2 cups sifted powdered sugar
Cook chocolate, sour cream, and butter in top of a double boiler over simmering water, stirring until chocolate and butter melt. Remove from heat, and stir in enough powdered sugar to yield desired spreading consistency. If necessary, reheat occasionally to maintain consistency.
Yield: frosting for about 6 dozen cookies.