Dark Chocolate Coconut Cookies

Simple to make and decadent to eat, these are definitely "adult" cookies - intensely dark and chocolate-y, and pair better with a glass of red wine than with a glass of milk. The coconut gets slightly toasted as they bake, giving them an additional layer of toasted-nutty goodness!

These are really easy to make and bake in about 10 minutes, but you do need to chill the dough for a few hours to make it stiff enough to roll. 

6 oz. semi-sweet baking chocolate (or use your favorite 70% dark chocolate bar)

6 oz. butter (diced, room temperature)

3 eggs

1/2 cup granulated sugar

1/3 cup flour

1/2 cup unsweetened shredded coconut 

Preheat oven to 350°F

1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, remove the pan from the heat. 

2. Stir in diced butter, until it melts.

3. In another bowl, beat eggs and sugar, until it starts to whiten.

4. Stir in melted chocolate and then the flour.

5. Chill for a few hours until batter is firm.

6. Using a 1 inch cookie scoop (or a spoon) scoop some batter and rollout in your hands to smooth.

7. Roll in coconut and place on a garment lined baking pan. 

8. Bake for 10 minutes, until form and the coconut begins to toast.