Remember Angela’s Legendary Thumbprint Cookies a few days ago?
Angela did chocolate too.
Obviously, these were my favorites.
They take a little practice and they’re kind of involved, but if you have the time and the patience you will not be disappointed. Honestly, with that filling, they’re the kind of thing you kinda can’t mess up.
And it all begins with a bowl full of sugar and flour etc…as per usual.
Mix it all together and you get cookie dough!
Not the delicious kind, though.
Definitely not the eat with a spoon kind.
The dough is not the main feature here. It’s pretty much just the thing the delicious sits on top of. If you taste the dough at this point and think “gross and boring”….well….you’re right.
It’s ok, though, because we’re going to fill it with cocochoconut sugar and then pour some more sugar on top.
Basically, it has to be boring and bland to keep you from going into sugar shock.
Yeah…these are NOT diet food…happy holidays!
That glob would be a little crazy to work with all at once…
Now for the good part!! Filling time
Roll the dough (one section at a time) into a rectangle and spread a line of filling down the middle. Make sure you get all the way to the edges! Those lame end pieces are the worst
Now fold it in….all sides…
Until you get little chocolate hot pocket things. Don’t worry about making them cute or anything. They definitely won’t win any beauty competitions…but it doesn’t matter…they’re about to get smothered in icing
This makes a lot…even a half batch…so you get to share and spread the holiday spirit!
And still have a bunch for yourself 😉
Angela’s Chocolate Coconut Logs
Recipe from Angela’s magic and my experimentation
For the cookie:
3 cups flour (at least…you WILL need more)
2 ¼ teaspoons baking powder
1 cup brown sugar
¼ teaspoon salt
½ cup milk
1 teaspoon vanilla
For the filling:
1 pkg chocolate chips (12 oz)
1 can condensed milk
1 cup chopped nuts
1 cup coconut
For the Frosting:
2 cups powdered sugar
2 tablespoons milk
Oven: 350 degrees F
1. Sift flour, brown sugar, baking powder and salt together
2. Add crisco, egg, vanilla and milk-mix thoroughly, adding flour little by little as you go until it stops being sticky and you have a dense ball of dough that you can easily roll and fold. I usually end up adding about 1/4 to 1/2 cup more but it’s different every time
3. Separate into 6 balls of dough, cover and chill for at least half an hour to make it easier to work with.
4. While the dough chills, mix the chocolate chips, condensed milk, chopped nuts (I chose walnuts) and coconut in a small bowl). Set aside
5. Working with one ball at a time, roll the dough into 4″ x 10″ rectangles. (I recommend rolling them on wax paper…less sticking. You’ll still need LOTS of flour) Spread roughly 1/6 of the filling down the center of your rectangle, making sure it reaches alll the way to either end. You want to make sure that when you fold and cut the cookies, you don’t end up with a cookie without any filling
6. Carefully fold down the top, fold up the bottom, then seal each end to create a plump strip. Transfer to a cookie sheet and bake for 15 minutes. Let cool completely
7. While they cool, combine your powdered sugar and milk in a small bowl.
8. Completely cover each strip with the frosting then cut into diagonal strips