Chocolate Coconut Cookies
|Unsweetened chocolate square||2 Ounce (2 Squares)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Packed light brown sugar||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Baking soda||1⁄8 Teaspoon|
|Walnuts/Pecans||1⁄2 Cup (8 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Pecan halves/Halved red candied cherries||1 Tablespoon|
Preheat oven to 350°F.
Lightly grease cookie sheets or line with parchment paper.
Melt chocolate in top of double boiler over hot, not boiling, water.
Remove from heat; cool.
Cream butter and sugar in large bowl until blended.
Add egg and melted chocolate; beat until light.
Combine flour, baking powder, baking soda and salt in small bowl.
Stir into creamed mixture until blended.
Mix in nuts and coconut.
Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets.
Press a pecan or cherry half into center of each cookie.
Bake 10 to 12 minutes or until firm.
Remove to wire racks to cool.