Chocolate coconut hedgie cookies

By Patricia_Scarpin

Ingredients

• 1 1/4 cup (175g) all purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (113g/1 stick) unsalted butter, room temperature
• 1/2 cup (88g) packed light brown sugar
• 1/2 cup (100g) caster sugar
• 4 tablespoons cocoa powder
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup (100g) flaked sweetened coconut
• icing sugar

Details

Servings 32
Adapted from nikas-culinaria.com

Preparation

Step 1

Sift flour, baking soda, and salt, set aside.

Cream together butter, brown and white sugars. Make certain that it is very well mixed and that you get a light fluffy texture (you have incorporated air into the mix).

Add egg, vanilla, and chocolate powder and mix well. It will be getting thick now. Add the flour by 1/3rds. The mix will be very thick, like a dough towards the end. Don’t be shy, use your hands to knead it all together, if necessary. Add the coconut flakes. You will likely need to use your hands to incorporate the coconut – I used my Kitchen Aid with the paddle attachment and it was enough.
Cover with plastic/cling film and chill in the fridge – I chilled it for 3 hours, Nika did it overnight.

Preheat oven to 165ºC/325ºF; line two large baking sheets with parchment/baking paper.

Make balls using 1 leveled tablespoon of dough, roll in icing sugar and put onto prepared sheets, placing the balls 5cm (2 in) apart.
Bake for about 25 minutes. Remove from the oven, let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.