I think we’ve all learned by now that I like the combination of chocolate and coconut. I don’t think I realized it myself until I started this blog. But now, when I look back through the blog and see the recipes for different treats with that flavor combo, like Mounds Bar Brownies or Chocolate Bundt Cake With A Creamy Coconut Filling orrrrrr Browned Butter German Chocolate Chip Cookies or 😛 Samoa Wanna Be Cookies, it makes me realize that umm, yeah, I guess I use that combo a lot. But my family hasn’t killed me yet and they are actually some of my more popular postshere so it seems I’m not the only one who likes it. That of course means I feel perfectly safe posting yet another hehe.
These cookies, like practically everything else I make, started out somewhat different. The original recipe comes from The Gourmet Cookbook I actually wasn’t that thrilled with that cookbook. I only found two recipes in the book that interested me enough to try them and their Truffle Cookies was one of them. On a side note however, if you can get a hold of a copy of Gourmet Today grab a copy. I personally found about 25 recipes in there that I tabbed, which for me, was enough to make it worth buying from Amazon. Just got it in the mail today actually and I’m looking forward to making some recipes from it.
But, as I was saying, the recipe was somewhat different when I saw it in the book. I didn’t make a ton of changes to it but enough to make the flavor profile of it quite a bit different. The original was just a plain chocolate truffle cookie and while there’s nothing wrong with that lol, I am, as we know, incapable of keeping a recipe the same. So I went to that favorite of mine… chocolate coconut. I love Almond Joy candy bars so I also threw in some sliced toasted almonds. I’ve mentioned before that while I like coconut, I won’t use it unless it is toasted. I just don’t like the texture of it untoasted. But if you don’t mind it, feel free to omit the toasting of the coconut and almonds. But I highly suggest doing it. It adds a nutty crunchiness to the cookies. If you want to try the cookies the way the book wrote it, just omit the coconut and almonds altogether as well as the coconut extract.
You know the drill…
Coconut Chocolate Fudge Truffle Cookies
- 4 ounces unsweetened chocolate, chopped
- 6 tablespoons unsalted butter, sliced thin
- 1 12 ounce package semi sweet chocolate chips, divided
- 1/2 cup flour
- 2 tablespoons unsweetened cocoa powder
- 1 cup coconut
- 1/2 cup sliced almonds
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut flavoring
- 3 eggs
- Preheat oven to 350 degrees. In a small baking dish, combine the coconut and the almonds. Toast at 350, stirring once during cooking, until both are light golden brown. Don’t overcook. Nothing worse than the smell of scorched coconut. Don’t ask me how I know this *whistles innocently* Go ahead and shut off the oven after that because the dough has to chill.
- Melt together the unsweetened chocolate, butter and one cup of the chocolate chips in a small heavy bottomed saucepan, stirring occasionally. Set aside to cool.
- In a small mixing bowl, combine the flour, baking powder, salt, cocoa powder and the coconut almond mixture.
- Beat together the sugar, extracts and eggs. Pour in the melted chocolate mixture and beat until well blended, then add the flour mixture and mix until well combined. Stir in the remaining chocolate chips.
- Chill the dough in the fridge in a covered bowl for about two hours or until firm.
- Preheat oven to 350. Using your lightly dampened hands, roll the dough into small (about 1 inch) balls and place 2 inches apart on ungreased baking sheets.
- Bake at 350 until puffy and set, about 11 minutes. They will still be soft in the center
- Cool on the baking sheet for ten minutes, then remove to a rack to finish cooling.
- Hide from the family and eat them all yourself because you love them and want to save them from overeating.
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