Tom Wallace, Star Tribune
- November 26, 2012 - 12:43 PM
Makes 4 to 6 dozen cookies.
½ cup flour
¼ teaspoon baking powder
¾ cup sugar
⅓ cup sour cream
2 tablespoons butter, melted
1 egg white, lightly beaten
½ teaspoon vanilla extract
4 cups shredded coconut
½ cup miniature chocolate chips
4 ounces semisweet chocolate, melted
Preheat oven to 325 degrees and line baking sheets with parchment paper.
In a small bowl, whisk together flour and baking powder, and reserve. In a bowl of an electric mixer on medium speed, beat sugar, sour cream, butter and egg white until thoroughly combined. Reduce speed to low, add flour mixture and mix until just incorporated.
Add vanilla extract and coconut, and mix until thoroughly incorporated. Stir in chocolate chips. Shape dough into ¾-inch balls (if dough is sticky, dampen your fingers with water), and place 1 inch apart on prepared baking sheets. Bake just until coconut begins to brown, about 18 to 22 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.
Line baking sheets with wax paper. Dip bottoms of cooled cookies in melted chocolate and place cookies, chocolate-side down, on wax paper. Refrigerate until chocolate sets, about 30 minutes.
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