Toasted Coconut Fudge Brownie Cookies

  • Coconut Fudge Brownie Cookies

    Yes, coconut lover, I have bestowed another gift upon you.

    And brownie lover- I have looked after you here, too.

    You know by now that I can come up with enough permutations and combinations of The World’s Greatest Fudge Brownie recipe variations to last us for years, and each one seems to top the one prior.  I’m still oozing with excitement for turning the brownie into a cookie (yes! it’s possible! with exclamation points!)- but imagine the excitement after toasting coconut in a pan with butter and sugar and springing THAT concoction of love onto the cookie batter?

    I know, I know.  I need not say anything else.  Go forth and bake.

    Adapted from my World’s Greatest Fudge Brownie recipe…

    TOASTED COCONUT TOPPING:

    1 cup angel flake sweetened & shredded coconut

    3 tablespoons butter

    2 tablespoons sugar

    BROWNIE COOKIE:

    4 ounces chopped unsweetened chocolate

    (the better the chocolate, the better the brownie/cookie)

    3/4 cup unsalted butter

    2 cups sugar

    2 1/2 teaspoons real vanilla (use the real stuff)

    3 lightly beaten eggs

    1 cup flour

    1 1/2 teaspoons salt

    Optional: 1 tablespoon instant espresso powder

    1. TOASTED COCONUT TOPPING:
      1. In a large skillet over medium heat, melt butter.  Stir sugar and coconut into melted butter and cook on stovetop until lightly toasted.  Set aside.
    2. BROWNIE COOKIE BATTER:
      1. Preheat oven to 350° and line 2 baking sheets with parchment paper (or grease tin-foil lined sheets).
      2. Melt chocolate & butter in microwave for 2:15 minutes and stir.
      3. Stir in sugar, then vanilla, then eggs, then salt, espresso powder (optional) & flour.
      4. Scoop by the heaping tablespoonful onto prepared pans, about 2 – 3 inches apart.  Sprinkle 1 teaspoon toasted coconut over top of each cookie mound.  Bake for 8 – 10 minutes, until just set around the edges.
    3. Cool on a wire rack.
    4. Indulge.

    Tips:

    • Like your cookies fudgy?  Under-bake.  If you like them crispy, over-bake a bit.
    • Feeling lazy?  Just sprinkle the coconut from the bag onto the tops of the cookies.  They won’t really be too toasted but they’ll still taste amazing.
    • Want more brownie tips?  Check out the original post for brownie blather.
    • These freeze well…
    • Enjoy!

     

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    April 9th, 2014 | More Sweets Please | No Comments | Tags: , ,

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