Author Notes
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
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Ingredients
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1/2 cup
butter
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3/4 cup
sugar
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1/2 teaspoon
vanilla extract
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3 tablespoons
cocoa powder
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1
large egg
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1/2 tablespoon
cinnamon
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 1/2 cups
flour
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1/4 cup
unsweetened shredded coconut
Directions
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Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
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Cream together the butter, sugar, and vanilla extract. Once combined, mix in the cocoa powder, then the egg.
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In a separate bowl, sift together the flour, salt, cinnamon, and baking soda.
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Gradually mix the dry ingredients into the wet mixture until combined and refrigerate for 30 minutes.
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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.
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