In Advance:

Preheat oven to 350

Ingredients:

• 2 1/2 cups sweetened, flaked coconut, toasted until golden and cooled
• 1/2 prepared basic butter cookie dough at room temperature
• 2 cups chopped semisweet chocolate or chocolate chips

Recipe:

1. In bowl of standing mixer beat coconut into basic dough until combined well. Halve dough and on 2 sheets of waxed paper pat into 11×2 1/2 inch rectangles. Chill dough, wrapped in waxed paper until firm, about 30 minutes.
2. Working with one rectangle at a time, on a cutting board, cut dough crosswise into 1/4 inch slices. Arrange slices 1 inch apart on baking sheets. With a sharp knife halve each slice lengthwise to form “sticks” separating them slightly with a knife.
3. Bake cookies in batches in middle of oven until pale golden. Cool on baking sheets 2 minutes before transferring them carefully to racks to cool.
4. Melt chocolate in a small metal bowl set over a pan of barely simmering water, stirring. Gently dip one end of each stick in chocolate,dragging underside against bowl’s rim to remove excess chocolate and transfer sticks to sheets of waxed paper. When chocolate has hardened, cookies may be stored between layers of waxed paper in airtight containers up to six weeks frozen. Makes about 15 dozen cookies.

Note:

I make all of my regular cookies using ice cream scoops. I have 3 sizes; teaspoon, tablespoon , and ping pong ball.

Some day I want to try the coconut cookie with the tsp. scoop and the TBLS. scoop and then drizzle with chocolate. I’ll bet it tastes just as good and will certainly be easier.