Coconut Island Cookies

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.


1 cup firmly packed dark brown sugar
1/4 pound butter or margarine
1 egg
3 ounces unsweetened chocolate
1/4 cup strong coffee
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Heaping 1/2 cup sour cream
1 cup shredded coconut
1 teaspoon vanilla
Coconut Island Icing


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).

Coconut Island Icing


2 cups confectioners' sugar
Scant 1/2 cup sour cream
1 teaspoon vanilla
2 to 3 tablespoons butter, softened
1 to 2 teaspoons milk
Coconut, for garnish


Mix all but coconut together and spread on cookies. Sprinkle with shredded coconut.

Cooking & Recipes


Makes 4 dozen 2-1/2-inch cookies.

Preparation Method

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