Double Chocolate Coconut Biscuits

I was going to make a Double Chocolate Coconut version of my Melty Chocolate Chip Cookies recipe, but I decided to add 1/2 of the amount of sugar, and then I remembered that higher sugar content is what makes them melty. 

So, these "cookies" ended up being the texture of biscuits. They still have a great flavor, of course, and Kyle loves them, so I went ahead and saved the recipe. 

Texture is important to me though, so I'm going to experiment with another version that has sweetened condensed milk, to see how that affects the texture. 

I also want to create a recipe for Fennel Butter Cookies, which is actually an adaptation of Giada De Laurentiis's version of Pine Nut Cookies. Those have fennel in them, and when I make them, everyone is like, "What is that flavor I'm detecting?" And I'm like, "Fennel." And they're like, "No, it's not fennel." Except that it is. 

They're great cookies, so stay tuned for those, if you want a caramel-chewy version. 

Makes 16 cookies. Serves 8

Ingredients:

• 1 cup of all purpose flour. 
• 1/2 cup white sugar. 
• 2 tsp vanilla extract. 
• 1/2 tsp salt. 
• 1 stick of butter. 
• 1 tsp apple cider vinegar. 
• 1/2 cup Dutch cocoa powder. 
• 1 egg. 
• 1 Tbsp. EVOO. 
• 2 Tbsp. honey. 
• 1 cup dried coconut flakes. 
• 1 Lindt 70% dark chocolate bar. 
• 1 tsp baking soda. 
• 1 Tbsp. corn starch. 

Directions:

1. Melt the butter in the microwave (in a bowl) for 1 minute. 
2. add sugar and honey. Stir well. 
3. add egg and stir well. 
4. add cider vinegar, vanilla extract, EVOO, and stir well. 
5. In a separate bowl, combine flour, salt, baking soda, cocoa powder and corn starch. Stir well. 
6. Add wet ingredients to dry ingredients, and stir well. 
7. Cut up the dark chocolate bar into dice-sized pieces. 
8. Add those to the cookie batter, along with the coconut, and stir well. 
9. Form a large dough ball with your hands. 
10. Cut that dough ball in half to make 2 segments, and form both of those into dough balls. 
11. Cut those in half to make 4 segments, and form all of those into dough balls. 
12. Cut those in half to make 8 segments, and form all of those into dough balls. 
13. Cut those in half to make 16 segments, and form all of those into dough balls. 
14. Place all of these dough balls gently into a gallon-sized freezer bag, and refrigerate for at least 24 hours. You could bake off a few cookies now, if necessary, but they'll get better as they marry. 
15. When ready to bake, line a baking sheet with nonstick foil, and bake at 350 degrees Fahrenheit for 14 minutes. 
16. Allow to cool for at least 5 minutes.