Chocolate Coconut Icebox Cookies

I found this small cookbook at a local junk store a few months ago. I liked both the cover and the inside photos showing all the mid-century bakeware, so when I saw the twenty-five cent price tag, I decided to go for it.  I'm sure the shop owner appreciates my spendthrift ways!

Learn to Bake... You'll Love it!  General Foods, 1947

While leafing through a few old cookbooks* last weekend, I noticed the coconut variation of the Chocolate Icebox Cookies recipe.  Chocolate and coconut...  count me in!

I used the stand mixer to make these and I think I may have over-mixed them a bit.  The cookies in the cookbook photo are glossy, while mine are not.  They also turned out cakey and very firm.  The flavor was very good, but I think the texture may be off .  I've done this with brownies before, too.  The next time I make them, I will try mixing them by hand, as the recipe instructs.

And yes, I will make them again.  They were a big hit with my tasters, who described them as brownie cookies.  Once cooled, the first thing that hits you is brownie, followed by a pronounced coconut flavor.  I think if I get the texture right next time, they will be even better. 


*Yes, I have some exciting hobbies!

Chocolate Coconut Icebox Cookies (Printable Recipe)

from Learn to Bake... You'll Love It!, General Foods, 1947

Ingredients

• 2 cups sifted cake flour
• 1 3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup soft butter
• 3/4 cup sugar
• 1 egg
• 2 squares melted unsweetened chocolate
• 1/2 teaspoon vanilla
• 3/4 cup shredded coconut

Directions

Sift together the flour, baking powder and salt.

Combine butter, sugar, eggs, chocolate and vanilla, beating with a spoon until blended; add coconut.  Add flour gradually, mixing well after each addition.

Divide dough into halves; shape into 2" diameter rolls and wrap in waxed paper.  Chill in refrigerator until firm.

Before slicing, let rolls stand at room temperature for 1/2 hour or until soft enough to dent when pressed with a finger.   Cut into 1/8" slices, using a sharp knife.

Bake on ungreased baking sheets at 350F about 10 minutes.