3 (1 ounce) squares of unsweetened chocolate
1/4 cup strong coffee
1/2 cup shortening
1 cup firmly packed brown sugar
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sour cream
1/2 to 3/4 cup coconut -- I used more, I like coconut!
Chocolate Frosting (recipe follows)
Preheat oven to 375. Line baking sheets with parchment paper.
Melt chocolate and coffee together in the top of a double boiler (or the microwave -watching closely!) until chocolate melts. Stir often for a smooth mixture. Set aside to cool.
Cream shortening, add brown sugar, beating well.
Add egg and chocolate mixture; beat well.
In another bowl, combine flour, soda and salt.
Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Stir in coconut
Bake 15-17 minutes.
Let cool slightly before frosting
1 1/2 squares unsweetened chocolate squares
1/4 cup sour cream
1 tablespoon butter
1 1/2 cups sifted powdered sugar
Melt chocolate and butter on top of the stove over a double boiler. When chocolate is just about all melted add sour cream and stir till heated through.
Remove from heat and put into the bowl of a mixer, add powdered sugar and beat until smooth.
It says it will frost all the cookies, but I doubled it and only had a bit left
Spread the frosting on the cookies and sprinkle with toasted coconut