These tiny, chewy cookies were an attempt to dress up Thai-style coconut cookies with a splash of chocolate. I had this idea of dark, chewy chocolate cookies in my head, and these hit the spot.
This is an unusual kind of recipe. It is really like making a roux - a flour and butter mixture used to thicken sauces. The dough is a thick paste that gets piped out and baked. This turns out a tiny morsel of a cookie with a deep sweetness from the coconut, a crispy top and a chewy middle.
Depending on humidity these may need to bake a little longer; test by taking a cookie out and letting it cool for a moment.
Chewy Chocolate Coconut Cookies
makes about 3 dozen
6 oz. good bittersweet chocolate 3 eggs 1 cup coconut milk 1/2 cup evaporated milk 1/2 cup sugar 1 teaspoon salt 1/2 teaspoon vanilla 2/3 cup flour 1/4 cup unsalted butter
Preheat the oven to 400ºF. Whip the eggs until frothy, then add the coconut milk, evaporated milk, sugar, salt, vanilla and flour into the eggs. Whip it together for another minute.
Melt the butter and the chocolate in a large saucepan over medium heat, then add the milk and flour mixture and stir over low heat until a thick paste is formed. Let cool slightly.
Fill a piping bag (or a Ziploc with a corner cut off) with the paste and pipe out the mixture into cookie shapes onto a baking sheet lined with parchment. Bake for 25 minutes or until slightly springy to the touch. They will be very soft, but they will firm up and get very chewy as they cool.