- 4
Ingredients
- FILLING:
- 1/2 cup semisweet chocolate chips
- 1 tablespoon shortening
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 tablespoon strong brewed coffee
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup flaked coconut, toasted
- 3/4 cup chopped pecans, toasted
- 1 teaspoon vanilla extract
- 4 to 6 tablespoons sweetened condensed milk
- DRIZZLE:
- 1/2 cup semisweet chocolate chips
- 1 tablespoon shortening
Preparation
Step 1
In a microwave, melt chips and shortening; stir until smooth. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, coffee, vanilla and melted chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well.
Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 6-8 minutes or until firm. Remove to wire racks to cool completely.
Meanwhile, for filling, in a small bowl, combine the coconut, pecans and vanilla. Stir in enough milk to form a stiff mixture. Fill cookies with filling, a rounded teaspoonful in each. Melt chips with shortening; stir until smooth. Drizzle over cookies.
Store in an airtight container.