Categories: Cookies
Ingredients
- 1 cup chocolate chips
- 1 cup butter
- 1/2 cup brown sugar
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 beaten eggs
- 31/2 cups flour
- 2 cups shredded coconut
- 1 cup white sugar
- 1 cup flour
- 1/2 stick cold butter
- 2 beaten eggs
Directions
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Do not preheat oven—this dough must chill before baking.
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Put the cup of chocolate chips and the cup of butter in a 4-cup bowl and microwave on high for 2 minutes. Stir until smooth and let the mixture cool while you do the next step.
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Combine the brown sugar and white sugar in a large mixing bowl. Add the vanilla, salt, and baking soda. Mix in the two beaten eggs.
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Check the chocolate chip and butter mixture. If it’s cool enough to touch, add it to the sugar mixture and stir thoroughly.
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Add the flour in half-cup increments, stirring after each addition.
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Cover your bowl and refrigerate it. This dough must chill for at least an hour. (Overnight is fine, too.)
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The coconut (“aroon”) filling must also chill. Mix it up now.
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In a food processor with the steel blade, zoop up the coconut with the sugar and flour. Pulse it several times so that the coconut flakes are no longer than a quarter inch.
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Cut the butter into four pieces and add them to your work bowl. Pulse again, until the mixture looks like coarse meal.
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Crack the eggs into a small bowl or a cup and whisk them up with a fork. Add them to your work bowl and pulse until they’re incorporated into the mixture.
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Cover and chill the coconut mixture for at least an hour. (Overnight is fine, too.)
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When you’re ready to bake, preheat the oven to 350 degrees F., rack in the middle position.
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Form balls of chocolate dough, 1 inch in diameter, with your hands. Place them on a greased cookie sheet, 12 to a standard-sized sheet. Press them down with the heel of your impeccably clean hand.
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Form balls of coconut just a bit smaller than the chocolate balls you made. Place them on top of each squashed chocolate ball. Now squish those down.
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Make 12 more chocolate balls, the same size as the first ones, and put them on top of the squashed coconut balls. Press them down slightly to make little “sandwiches.”
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Bake at 350 degrees F. for 9 to 11 minutes. Let the cookies cool on the sheet for at least two minutes. When they’re cool enough to remove, use a spatula to move them to a wire rack to complete cooling.