This is a messy but worthwhile cookie recipe. You need to use your hands to roll out the portioned cookies in the coconut shavings. The dough is wet; so, you will have muddy, chocolaty fingers and palms after all is said and done. But, in my opinion, that’s part of the fun.
And, as cookie recipes go, it is comparatively light and easy.
Makes 24 cookies
½ Cup cocoa powder
½ Cup vegetable shortening
1 tsp vanilla extract
½ Cup maple syrup
½ Cup brown sugar
2 Cup shaved coconut
½ Cup Flour
½ Cup chopped almonds
½ tsp baking powder
In a mixing bowl, combined maple syrup, sugar and eggs. Whip the contents on high speed for approximately 7 minutes until the mixtures get foamy. In a separate bowl, sift together cocoa, baking powder and flour together. Then, combine flour mixture with chopped almonds with one cup of the coconut shavings (reserve the other cup and set aside).
Once the eggs are foamy, slowly fold the dry ingredients in with the egg mixture. Incorporate everything fully with a wooden spoon or spatula.
With your hands, roll heaping tablespoon-sized portions of the dough into two-inch sized balls. Then, roll the dough balls in the reserved coconut shavings until coated completely. These cookies do not rise a lot; so, you can space them on a baking sheet relatively close together (1 inch). Finally, before the cookies go in the oven press the balls down slightly until the tops and bottoms are just flat. Bake the cookies for 18 minutes in an oven preheated to 350 degrees.