Ingredients27 m servings
- In a mixing bowl, cream shortening and sugar. Add the egg, chocolate and coffee; mix well. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in coconut.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 12-15 minutes or until edges are browned. Remove to wire racks to cool.
- For frosting, combine the chocolate, sour cream and butter in a small mixing bowl. Add enough sugar to achieve spreading consistency. Frost cooled cookies. Sprinkle with coconut.
ReviewsRead all reviews 5
This recipe was a disappointment for many different reasons. I recomend staying away from it. First, it didn't turn out at all like the picture shows. They looked more like chocolate plops. The...
These are awesome! The "cookie" part is very soft, chocolatey, cakey but not too sweet (I tried one before it was frosted and didn't really like it), but the little dab of chocolate frosting mak...
These came out great! I followed the recipe exactly and wouldn't change a thing! More like little cakes - not crunchy like most cookies but we loved them!
These are really good - curiosity made me try them because they sounded so different. Like the other reviews said, they are cakey but still very good. I followed the recipe very close, the only...