An elegant, tender, fragrant cookie with a lovely not-too-sweet frosting that starts out soft, then forms a light, thin crust when dry. A one cup container of sour cream divides nicely between the two parts of this cookie.
Cream sugar, butter, and egg. Melt chocolate and coffee together. Cool, add to sugar mixture, and beat well. Add dry ingredients, then sour cream, coconut, and vanilla. Drop by teaspoonfuls onto a greased pan. Bake at 350 degrees F for 13 minutes. Do not overbake. Frost with Coconut Island Icing (below).
Mix all but coconut together and spread on cookies. Sprinkle with shredded coconut.