Coconut Dark Chocoloate Bullseyes
Hubby’s office bake off had some tough competition. I knew I’d have to come up with something super so I went and took a look back at a Virtual Cookie Swap that I participated in 2008 on 5 Second Rule, a food blog by my foodie writer pal Cheryl Sternman Rule.
I encourage you to prowl around the 5 Second Rule blog, the images and recipes will make you salivate. In addition to great photography, Cheryl is a talented writer with a quick wit.
Back in 2008, I entered my Rubin Rodeo Coconut Almond Macaroons. While it got a good number of votes, it did not make it to the semifinalists that year. Just reading all of the other entries and recipes that were from far more serious bakers than I gave me loads of good ideas for holiday cookies.
So when Hubby let me know about the office bake swap, I knew where I would find a winning cookie recipe. I just headed over to 5 Second Rule and took a look at last year’s winner: Heather Walker’s swirling chocolate coconut cookies. Just looking at the photo and reading the recipe, I knew I too would have a winner on my hands if I made them.
Keep in mind, I am not a chef and I am definitely not a baker. These cookies had a higher degree of difficulty than I would normally take on. But hey, I wanted hubby to have some bragging rights at the office.
Sure enough, the recipe that won in the Best Supporting Role category in hubby’s office bake off was the winner in Cheryl’s cookie swap last year. Here is the winning recipe.
Recipe for Heather’s Winning Coconut and Dark Chocolate Bullseyes
These cookies are pretty, chocolaty, coconutty, and can be made in advance. In fact, keep in mind that the dough needs to chill overnight. Cheryl made a few very slight modifications to Heather’s instructions simply to provide clarity.
Makes 3 dozen cookies
9 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups sweetened shredded coconut
6 ounces dark or bittersweet chocolate, finely chopped
1/3 cup sweetened condensed milkCream 8 tablespoons butter and all of sugar until light and fluffy. (This will take about 5 minutes on medium high speed with an electric mixer.) Add egg and vanilla and beat until fluffy.
In a medium bowl, whisk together flour, baking soda, and salt. Add flour mixture to butter mixture and beat on low until combined. Add coconut and beat until combined.
Place dough between 2 pieces of parchment and roll into a 10 x 15-inch rectangle about 1/8 inch thick. (I actually drew the dimensions of the rectangle on the bottom sheet of parchment to guide me.) Transfer parchment-dough package to a baking sheet and chill for at least one hour or up to one day.
Place chocolate and remaining tablespoon of butter in the top of a double boiler. Melt completely, about 2 minutes, and remove from heat. Stir in the condensed milk. Let sit until slightly thickened, about 5 minutes.
Remove dough from refrigerator and peel off top layer of parchment. Using an offset spatula, spread melted chocolate mixture over the dough. Using the bottom piece of the parchment for support, roll the dough into a log. (You may want to place the parchment on a towel to minimize slipping. You’re going to roll this like sushi, using the paper to keep a tight roll as you go.) Wrap the log in plastic wrap and chill overnight.
Heat oven to 350. Line 2 baking sheets with parchment. Remove plastic wrap from log and slice the dough into ¼ inch thick rounds. Place on baking sheets approximately 1 ½ inches apart. Bake until pale golden brown on edges, 8 -10 minutes. (Mine took 12-14 minutes.) Move cookies to cooling rack. Store cookies in an airtight container for 2 weeks.
