As a part of a science outreach program, I help organize a weekly science lunch at a public high school. Every week a new scientist is invited to share his/her research with the students, and every week I bake cookies for the venue. Let's face it, as a scientist myself, I don't go to hear people talk during my lunch unless there are good cookies, so I figure high schoolers should have the real deal. Another perk is that I have the opportunity to experiment with recipes since high schoolers will literally eat anything (I've seen them mix Hi-C mix with gummy worms and a little water and think this is an acceptable snack...). I really wanted to make chocolate cookies this week, and am on a coconut kick of late, so this recipe is the result. I also decided to add a hint of cinnamon because I love how it tastes with chocolate. Luckily for the kids turned out to be really yummy (and probably somewhat healthier than Hi-C gummy worms), and my boyfriend was very happy that I made some extra for him! —Abbie C
1 1/2 cups
unsweetened shredded coconut
In This Recipe
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Cream together the butter, sugar, and vanilla extract. Once combined, mix in the cocoa powder, then the egg.
In a separate bowl, sift together the flour, salt, cinnamon, and baking soda.
Gradually mix the dry ingredients into the wet mixture until combined and refrigerate for 30 minutes.
Put the coconut into a small bowl or plate. Roll the dough into little (about an inch diameter) balls and press one side into the coconut to flatten into a disc. Place the cookies coconut-side up onto the cookie sheet and bake for 8-10 minutes or until the coconut begins to turn slightly golden. Allow to cool for 2 minutes before transferring to a rack to cool.