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Chocolate Coconut Cookies Recipe


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     Chocolate Coconut Cookies

Category   Desserts - Breads
Sub Category   None
Servings   24 cookies
Preptime   45 min

6 oz cream cheese, soft
3/4 cup sugar
1 egg yolk, room temp
1 1/2 teaspoon vanilla
2 1/4 cup unsweetened coconut flakes
1 3/4 cup flour
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into pieces, soft
1 cup sugar
1 egg, room temp

Position oven rack in the center of the oven. Preheat oven to 375 degreesF. To make coconut filling- Beat cream cheese and sugar at medium speed until smooth and light, about 1 minute. Beat in egg yolk, then vanilla, until smooth. Beat in coconut at low speed until evenly distributed. Set aside.
To make cookies- In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. Beat butter to soften. Add sugar and continue to beat until light and airy but still a little grainy. Beat in egg until smooth. Add flour mixture, beat at low speed until just combined. Dough should be stiff but still pliable. Using a small cookie scoop (about 1 TBSP), scoop dough into hand or a dry work surface. Flatten into a circle about 2 1/2 to 3 inches in diameter. Mound a heaping teaspoon of coconut filling onto the center of the dough. Fold the sides of the dough up, but do not seal the top.
Place cookies on a greased cookie sheet 2 inches apart. Bake for 9 minutes, rotate the sheet 180, then bake for another 9 minutes or until the cookies are just starting to brown along the edges. Cool on cookie sheets for 2 minutes before transferring to wire racks to cool completely. Store at room temperature up to 3 days. Makes about 2 1/2 dozen (although I think I may have gotten more than that)

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