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Coconut Island Cookies

Coconut Island Cookies
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Yield: Makes 4 dozen 2-1/2-inch cookies.

An elegant, tender, fragrant cookie with a lovely not-too-sweet frosting that starts out soft, then forms a light, thin crust when dry. A one cup container of sour cream divides nicely between the two parts of this cookie.

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  • 1 cup firmly packed dark brown sugar
  • 1/4 pound butter or margarine
  • 1 egg
  • 3 ounces unsweetened chocolate
  • 1/4 cup strong coffee
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • Heaping 1/2 cup sour cream
  • 1 cup shredded coconut
  • 1 teaspoon vanilla
  • Coconut Island Icing


Cream sugar, butter, and egg. Melt chocolate and coffee together. Cool, add to sugar mixture, and beat well. Add dry ingredients, then sour cream, coconut, and vanilla. Drop by teaspoonfuls onto a greased pan. Bake at 350 degrees F for 13 minutes. Do not overbake. Frost with Coconut Island Icing (below).

Coconut Island Icing


  • 2 cups confectioners' sugar
  • Scant 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 2 to 3 tablespoons butter, softened
  • 1 to 2 teaspoons milk
  • Coconut, for garnish


Mix all but coconut together and spread on cookies. Sprinkle with shredded coconut.
Updated Thursday, October 4th, 2007

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