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Coconut and Almond Fluff-Topped Chocolate Cookies
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Prep Time:
1 hour 15 minutes
Total Time:
2 hours 50 minutes
Indulgent chocolate and coconut cookies from Betty Crocker Cookies cookbook for coconut lovers.
Ingredients:
  • 2 1/4 cups sugar
  • 1/2 teaspoon almond extract
  • 4 eggs
  • 2 1/2 cups Gold Medal™ All Purpose Flour
  • 1/2 cup unsweetened baking cocoa
  • 1 1/2 teaspoons baking powder
  • 1 cup semisweet chocolate chips
  • 1/2 cup coconut, toasted
  • 1/3 cup toasted chopped almonds
  • 2 envelopes (.25 oz each) unflavored gelatin (from 1-oz box)
  • 1/3 cup cold water
  • 1/2 cup sugar
  • 2/3 cup light corn syrup
  • 1/8 teaspoon almond extract
Instructions:
  • Preheat the oven to 350°F and lightly spray large cookie sheets with cooking spray.
  • In a large bowl, combine 2 cups of sugar, butter, 1/2 teaspoon almond extract, and eggs. Use an electric mixer on medium speed to beat until creamy. Add flour, cocoa, baking powder, and salt, and mix on low speed until well combined. Fold in chocolate chips, cover with plastic wrap, and refrigerate for 1 hour until slightly firm.
  • In a small bowl, place the remaining 1/4 cup of sugar. Drop a tablespoonful of dough into the sugar, roll the dough to shape into a 1 1/4-inch ball for each cookie. Repeat for the rest of the dough and sugar. Place the balls 2 inches apart on cookie sheets. Gently press the bottom of a drinking glass onto each ball to flatten to about 1/4 inch thickness.
  • Bake for 8 to 10 minutes until edges are set. Allow to cool for 2 minutes, then transfer from cookie sheets to cooling racks. Let cool completely, approximately 30 minutes.
  • Combine coconut and almonds in a small bowl; set aside. In a heavy 1-quart saucepan, dissolve gelatin in cold water and stir in 1/2 cup sugar. Cook over medium-low heat, stirring constantly, for 5 to 8 minutes until sugar is dissolved. Remove from heat and beat the mixture with corn syrup and 1/8 teaspoon almond extract using an electric mixer on high speed for 8 to 10 minutes until fluffy with soft peaks.
  • Dollop 1 tablespoon of fluff onto each cookie, then sprinkle with 1/2 teaspoon of coconut mixture.

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