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Two-Toned Chocolate Coconut Cookies

Coconut studded milk chocolate and two layers of buttery dough - one with an added hit of cocoa - make these slice-and-bake cookies an instant holiday hit.  This recipe makes a large batch, but don't feel like you have to make them all at once - simply wrap one of the logs in plastic wrap and freeze for up to three weeks
Prep Time40 minutes
Cook Time40 minutes
Chill time2 hours
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: slice and bake

Ingredients

  • 1 cup PC® unsalted Country Churned Butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 1/2 cups PC® all purpose flour
  • 1/2 tsp baking soda
  • 1/2 bar (300g) PC® Milk Chocolate Coconut, finely chopped (about 1 1/4 cups)
  • 2 tbsp cocoa powder

Instructions

  • Line bottom of 8" (2L) pan with parchment paper, leaving 1" overhang on two opposite sides. Set aside.
  • Beat butter with sugar in a large bowl using electric hand mixer until fluffy.  Beat in egg, scraping down side of bowl. Set aside.
  • Whisk flour with baking soda in a separate large bowl.  Stir half of flour mixture into butter mixture just until combined.  Stir in remaining flour mixture and chocolate until just combined. Remove half the dough to a separate large bowl; stir in cocoa powder.
  • Press cocoa dough evenly into bottom of prepared baking dish; press white dough evenly over top.  Refrigerate 15 minutes. Lifting with parchment paper, remove dough from baking dish and transfer to work surface.  Cut dough in half; invert 1 piece over the other piece so that both white strips are in the center of stack (you should have 2 thin strips of chocolate dough with 1 wide white strip in between).  Press gently to adhere.  Wrap in plastic and refrigerate for two hours or up to 24 hours. 
  • Preheat oven to 325F. Cut dough in half lengthwise to make two 2" wide logs.  Cut each log crosswise into 1/4" thick slices.  Arrange, 1/2" apart, on PC® Non-Stick Carbon Steel Textured Cookie Sheets or parchment lined baking sheets.
  • Bake 1 sheet at a time, until pale golden and tops are no longer shiny, 12-14 minutes.  Let cool completely on sheets.