Chocolate Island Cookies Recipe

Chocolate Island Cookies Recipe
Chocolate Island Cookies Recipe photo by Taste of Home
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Chocolate Island Cookies Recipe

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I've been making this recipe for about 35 years now, and it's still my family's all-time favorite cookie.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min./batch

Ingredients

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1/4 cup strong brewed coffee
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/3 cup sweetened shredded coconut
  • FROSTING:
  • 1-1/2 ounces unsweetened chocolate, melted and cooled
  • 1/4 cup sour cream
  • 1 tablespoon butter, softened
  • 1 to 1-1/2 cups confectioners' sugar
  • 2/3 cup sweetened shredded coconut

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, chocolate and coffee. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° 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 bowl until smooth. Add enough sugar to achieve spreading consistency. Frost cooled cookies. Sprinkle with coconut. Yield: about 4 dozen.
Originally published as Chocolate Island in Country December/January 2004, p51

Nutritional Facts

2 each: 175 calories, 8g fat (4g saturated fat), 12mg cholesterol, 56mg sodium, 25g carbohydrate (16g sugars, 1g fiber), 2g protein.

  • 1/2 cup shortening
  • 1 cup packed brown sugar
  • 1 egg
  • 3 ounces unsweetened chocolate, melted and cooled
  • 1/4 cup strong brewed coffee
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/3 cup sweetened shredded coconut
  • FROSTING:
  • 1-1/2 ounces unsweetened chocolate, melted and cooled
  • 1/4 cup sour cream
  • 1 tablespoon butter, softened
  • 1 to 1-1/2 cups confectioners' sugar
  • 2/3 cup sweetened shredded coconut
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, chocolate and coffee. Combine the flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until edges are browned. Remove to wire racks to cool.
  3. For frosting, combine the chocolate, sour cream and butter in a small bowl until smooth. Add enough sugar to achieve spreading consistency. Frost cooled cookies. Sprinkle with coconut. Yield: about 4 dozen.
Originally published as Chocolate Island in Country December/January 2004, p51

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