I'll admit, this isn't a cookie, but a delicious piece of chocolate that is a great addition to any cookie tray or platter. I have to laugh because again, it is a recipe I have made over the past 20+ years and have no idea of where it originally came. I just know that it is really good! Dark bittersweet chocolate, milk chocolate...a little bit of coffee...what could be better.
These take all of 15 minutes to make and place in candy cups. I like to use the candy cups because they don't get as messy. They are very firm and easy to eat, but you have to remember, they are made of chocolate and as the environment gets warms, so does the chocolate.
8 ounces of milk chocolate (about 1-1/2 cups)
8 ounces of dark bittersweet chocolate (about 1-1/2 cups)
2-3/4 cups of sweetened, shredded coconut
4 tablespoons of butter
2 tablespoons of instant coffee
1 package of paper candy cups
Heat oven to 350 degrees. Place coconut on baking sheet and toast for 10-15 minutes. Turn coconut every 5 minutes until slightly golden.
In a microwave or over a double boiler, melt the chocolates, butter and coffee, stir until smooth.
Add the toasted coconut and mix until well covered. Place well-rounded teaspoons of the coconut mixture into candy cups.
Serve to the delight of many. Makes about 60 cups.