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.

A moist chocolate cookie with a unique coconut topping.

Source: canolainfo.org