Snow-Capped Fudge Cookies
A moist chocolate cookie with a unique coconut topping.
- Duration
- Cook Time
- Prep Time
- ServingsServings
Ingredients
- 4 squares unsweetened chocolate 4
- 1 1/2 cups granulated sugar 375 mL
- 3 Tbsp canola oil 45 mL, 2 Tbsp milk 30 mL
- 2 tsp vanilla extract 10 mL, 3 eggs 3
- 2 cups all purpose flour 500 mL
- 2 tsp baking powder 10 mL
- 2 Tbsp granulated sugar 30 mL
- 2/3 cup flaked sweetened coconut 150 mL
Preparation
Preparation
1 In a microwave set on 50% power or in a heavy saucepan set over low heat melt chocolate. Cool. Preheat oven to 375°F (190°C).
2 In a large mixing bowl, combine 1 1/2 cups sugar, canola oil, milk, vanilla and melted chocolate. Set aside one egg white, in small mixing bowl. Add yolk and remaining eggs to the chocolate mixture. Beat well.
3 Sift together flour and baking powder and add to chocolate mixture. Mix well. Cover and chill for 1-2 hours, or until dough is easy to handle.
4 Clean beaters and beat reserved egg white with electric mixer set on medium speed, until soft peaks form. Gradually add 2 Tbsp. sugar, beating on high speed until stiff peaks form. Fold in coconut.
5 Shape dough into 1 inch balls. Place 2 inches apart on a cookie sheet. Flatten slightly with your fingers. Top each flattened ball of dough with 1/2 tsp. of the coconut mixture. Bake for 10-12 minutes or until tops are lightly browned. Remove and cool on wire rack.
Special instructions
A moist chocolate cookie with a unique coconut topping.
Source: canolainfo.org
