These cookies make me think of devil’s food cake. Has a nice, dense, moist flavor. If you don’t care for the coconut, substitute orange extract in the icing and top with a light sprinkling of orange zest.
1 ¼ C. Flour
1/3 C. Cocoa Powder, unsweetened
½ tsp. Baking Powder
¼ tsp. Salt
1/3 C. Butter, softened
1/3 C. Granulated Sugar
1/3 C. Brown Sugar
1 Egg
1 tsp. Vanilla extract
2/3 C. Powdered Sugar
1 tsp. Coconut extract
1 – 2 tsp. Milk
½ C. Coconut, unsweetened, shredded
Sift flour, cocoa powder, baking powder and salt. Set aside. In separate bowl, beat butter until light in color. Add granulated and brown sugars. Beat until combined. Add egg and vanilla. Beat until combined. Add flour mixture. Beat until combined. Divide dough in half and form into 6 inch rolls. Wrap each roll tightly in plastic wrap. Refrigerate for 2 hours until firm. Spread coconut on baking sheet. Toast in 350 oven until lightly browned. Remove to bowl. Slice dough into 1/3 inch slices. Place on baking sheets. Bake 8 – 10 minutes or until set. Transfer to rack to cool. In small bowl, combine powdered sugar and coconut extract. Add enough milk for a drizzle consistency. Drizzle cookies with icing and sprinkle with shredded coconut.
