Wednesday, February 9, 2011
Chocolate Coconut Almond Cookie Hearts.
These crispy on the outside, fudgy in the middle cookies are basically Almond Joys in cookie form and they're delicious! I pressed the dough into some miniature heart-shaped tart pans, but these are originally drop cookies and obviously if you don't want to fuss around, just form into walnut-sized balls and flatten slightly before baking. I'm using upcoming Valentine's Day as an excuse to make everything heart-shaped these days but these are perfect for the people you love any time of the year :)
Chocolate Coconut Almond Cookie Hearts
1/2 cup (1 stick) unsalted butter
1.5 ounces semisweet chocolate, chopped (I used chocolate chips)
1 cup all-purpose flour
1/4 cup quick-cooking oatmeal
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg, beaten
1 teaspoon vanilla extract
1/4 cup sliced almonds, toasted and coarsely chopped
1/2 cup sweetened shredded coconut
In a small saucepan, melt the butter and chocolate together and set aside to cool.
In a medium bowl, combine the flour, oatmeal, cocoa powder, baking soda and salt. When the butter-chocolate mixture has cooled, stir in the sugars, egg and vanilla extract, then pour into the dry ingredients and stir until almost completely mixed, then add the almonds and coconut. Cover and refrigerate for at least an hour or up to 2 days.
Preheat the oven to 350 degrees F. and spray tart pans or molds with cooking spray, then using about 2 tablespoons of dough per mold, press in the dough, coming up the sides just slightly. Bake for 10-13 minutes, depending on the size of the molds and how much dough you've used. They should puff up in the middle and be just firm to the touch.
Let cool on wire racks, then store in an airtight container for up to 3 days.