Laura won my giveaway–here she is with the prize:
Two dozen chocolate coconut crispies.
Every family has one dessert that inspires such excitement that every member is willing to sneak into the kitchen for a peek, even at the risk of being assigned dish duty.
This cookie recipe is that dessert at my house.
We’ve affectionately deemed them “crack” cookies. (Actually, there are several cookie recipes that we’ve determined are worthy of the title, which can get confusing if one doesn’t specify which “crack cookie” recipe is being referred to.)
Regardless of where we are in the house, we come trailing in for a taste of the dough. For this reason, I imagine, my mom has always doubled the recipe.
We return to our respective posts briefly, ears perked for the sound of the timer beeping promisingly. Then, the accompanying springing noise of my mother returning her recliner to its original position, her footfall from living room to kitchen, her careful removal of the baking sheet from the oven.
We rush casually from our rooms, pour generous glasses of cold milk, and dive in.
Chocolate Coconut Crispies:
1/2 cup (1 stick) butter, softened
1/2 cup brown packed sugar
1/2 cup sugar
2 squares unsweetened baking chocolate, melted and cooled**
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup oats
1/2 cup shredded coconut
1) Preheat oven to 350. Beat softened butter in a bowl, then add both sugars and beat for two minutes. Add egg and beat until creamy.
2) Pour in melted chocolate. (**You can also use cocoa: three tablespoons of cocoa and one tablespoon of butter for every ounce of baking chocolate needed.)
3) Stir in flour, baking powder and baking soda until just combined. Add oats and coconut.
4) Drop slightly rounded teaspoonfuls of dough onto cookie sheets. Bake for 10 minutes and let cool briefly on the pans before removing to a storage container.