Sometimes you feel like a nut, sometimes you don't

These cookies taste like mounds bars! Yummy!  I adapted this cookie from the Southern Living book of Christmas Cookies (1986). The original recipe said it would make 6 dozen. I got exactly three dozen. These are so good, I when I make them again I will double it to get those 6 dozen!

Island Delights

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

 Use the medium cookie scoop to drop onto prepared cookie sheets
Bake 15-17 minutes.
Let cool slightly before frosting

Chocolate Frosting
1 1/2 squares unsweetened chocolate squares
1/4 cup sour cream
1 tablespoon butter
1 1/2 cups sifted powdered sugar
Toasted coconut

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