I had grand plans for making many Christmas cookies this year. I wanted to do a cookie swap. No one else wanted too. We have a food week at work prior to Christmas so in a sense it was almost like a swap. I did make some cookies & baked goods that I don’t normally make: snickerdoodles, gingerbread men & cutouts, actual gingerbread, white chocolate gingerbread balls, and some chocolate coconut balls & cookies. The coconut balls were planned. The cookies that followed were not. I used the leftover filling to make the cookies. A complete accident, but one of the most delicious unplanned actions of my life. So while I didn’t get around to making all the cookies I wanted, I am quite satisfied with the results.
Filling:
- 1 (14 oz.) can Sweetened Condensed Milk
- 1 (14 oz.) package flaked coconut
- 1 cup finely chopped pecans
- 1 cup graham cracker crumbs
- 1 cup mini semi-sweet chocolate chips (or coarsely chopped regular semisweet chocolate chips)
Combine all ingredients in a large bowl. Cover & refrigerate for at least 30 minutes.
For Chocolate Coconut Balls:
- Chocolate almond bark
- shortening
Melt almond bark and add 1-2 tbsp shortening as needed to reach desired constancy. Roll the filling into 1 in balls and dip into chocolate. Place on a parchment lined cookie sheet & let cool completely. Store on the counter or in the fridge.
For Cookies:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/4 cup cocoa powder
In a large mixing bowl, beat butter & sugars until combined. Beat in baking powder & soda. Beat in egg and vanilla. Scrape sides as needed. Beat in flour & cocoa powder. Dough will be moist.
Preheat oven to 375F. Line two baking sheets with parchment paper.
Take some of the dough and roll into a 1-2in ball. Flatten on the parchment paper.
Take a portion of the filling & form into a 1/2-1 in ball. Place on dough & flatten slightly.
Take the sides of the dough and form around the coconut.
Bake for 8-12minutes depending on how big cookies are. Remove when cooked through but still soft. Allow to sit for 2 minutes (cookies will firm up). Place on a cooling rack to cool completely. Store on a counter in an airtight container for up to one week (the cookies didn’t make it to work as they were too delicious).
Enjoy.
