Cookie number two!!
Next up is a rich chocolaty coconut treat! These bite-sized brownie like treats couldn't be any simpler to make and they are a favorite of mine-I love anything chocolate and coconut.
There are a few things you need to keep in mind during cookie week:
These are cookies, not diet food...so yes they're full of sugar and butter! (Everything in moderation, right?)
When you are storing your cookies, wrap each cookie separately otherwise they all start to taste the same.
If you are planning on freezing cookies that are coated with powdered sugar, plan on sprinkling a little extra after thawing.
Snow-Capped Coconut Fudge Bites
1 cup butter, softened
1 (11.5 ounce) package Bittersweet (not unsweetened) chocolate
1 cup sugar
1/3 cup heavy cream
1 teaspoon coconut extract (you may substitute vanilla extract)
3 large eggs
1 cup flour
1 cup shredded coconut
1/4 cup powdered sugar
Melt the butter and chocolate in a medium sized saucepan over medium heat, stirring frequently; cool completely.
Using a large spoon, stir in the sugar, heavy cream and coconut extract; stir until well combined. Add the eggs one at a time, stirring after each until incorporated. Gradually stir in the flour and the coconut.
Preheat oven to 350 degrees. Spray a mini muffin pan lightly with cooking spray. Spoon the batter into the cups filling each 2/3 full. Bake in the oven 14-16 minutes or until a toothpick inserted in the center comes out clean.
Gently remove bites from the pan and transfer to wire racks to cool completely.
Makes about 48 bites.
Note: Let the cakes cool for 5 minutes in the pan before gently removing bites and transferring to the wire rack to cool completely. Use a small spatula or knife to remove the bites being careful to not not break them. The "cookies" will be slightly crisp on the outside and tender on the inside.