Summary
Yield | |
---|---|
Source | Lavonne Roscoe (1988) |
Prep time | 30 minutes |
Cooking time | 15 minutes |
Total time | 45 minutes |
Ingredients
2 c
flour 1⁄2 t
salt 1⁄2 t
soda 3
chocolate squares 1⁄4 c
hot coffee (or 1/4 tsp. instant coffee) 1⁄4 c
water 1⁄2 c
Crisco 1 c
brown sugar 1
egg 2⁄3 c
sour cream 1⁄3 c
coconut, finely cut (plus extra for topping)Instructions
Sift together flour salt and soda. Melt chocolate, hot or instant coffee and water. Cream the Crisco. Gradually add 1 cup brown sugar to Crisco. Add 1 egg and chocolate mixture. Measure 2/3 cup sour cream. Add alternately with dry ingredients creamed mixture. Stir in 1/3 cup finely cut coconut. Drop by teaspoonfuls on greased pans. Bake at 375° for 12 to 15 minutes. Frost when warm. Add coconut.