Cookie time! Yes, in my never-ending attempt to make every cookie conceivable, here is yest another cookie recipe. Note that this is unsweetened coconut (aka desicated coconut), not the usual shredded sweetened kind. A bit harder to find, but I’ve found it at Whole Foods and pretty much any place that sells Bob’s Red Mill stuff. This recipe makes a lot (+/- 80 cookies) so halve it if you like. Also, my flat smells delicious: butter, butter, butter, coconut and ginger. Sweet!
1 1/2 cup unsweetened shredded coconut, divided
4 cups all-purpose flour
2 teaspoons ground ginger powder
a hearty pinch of salt
2 cups unsalted butter, softened to room temperature
1 cup Granulated sugar
12 ounces bittersweet dark chocolate
Heat oven to 350F. While it is heating, toast 1 cup of the shredded coconut until lightly browned. Check and stir frequently as the coconut can go from blonde to burned in seconds. Set aside to cool.
In a large bowl, mix together the flour, ginger powder and a pinch of salt. In the work bowl of your stand mixer, cream together the butter and sugar on medium speed until pale and fluffy. Turn the mixer to a lower speed and slowly add the flour mixture and the now cooled toasted coconut (alternate) bit by bit just until a rough dough forms. Divide the dough into 2 and roll out into logs about 2 inch in diameter. Wrap tightly with plastic wrap and chill in the fridge for at least 1 hour or overnight.
When ready to make, preheat the oven to 350F. Line baking sheets with parchment paper or silpat.
Slice the log into 1/4 inch slices and arrange on the prepared cookie sheets. Bake for 15-20 minutes until the undersides just begin to brown. Cool on wire racks.
Melt chocolate in a bowl over gently simmering water until just melted. Dip cookies halfway into the chocolate. Place onto wax paper lined cookie sheets and immediately sprinkle with a pinch of the reserved, non-toasted shredded coconut. Let dry until the chocolate has set.