You’d think I’d remember that I’m not a huge fan of butter cookies. They’re ok, but I’ll always choose a good oatmeal scotchie over any kind of butter-based cookie (including shortbread, sorry Andy). But no, I forget, and those are the recipes I choose to try first.
Well, although this is a butter-based cookie, it’s still pretty good. These are mocha coconut butterballs, and I got the recipe out of a book. Not a cookbook, but an actual novel. Joanne Fluke writes a series of novels around Hannah Swensen – a baker who solves mysteries. Her newest book, Apple Turnover Murder, features mocha nut butterballs, which I modified slightly to include coconut (one of her suggestions).
The recipe makes between three and four dozen, so these are good if you need something to take to a party – they’re easy, fun, and pretty tasty, especially if you refrigerate them! I know, weird, right? Just out of the oven they had kind of a sandy texture, but when they came out of the fridge (which is how I was setting the chocolate on the top), they were really good and really addictive. They may have disappeared in just a few days. Whoops.
One more thing – the original instructions in the book make the cookies sound as if they’ll stay in a ball shape while they bake. Mine most certainly did not, even though I put the baking sheets in the fridge before I baked them (it was really hot and the dough was getting a bit goopy). The instructions in the book said to roll them in powdered sugar, but they weren’t rollable, so I made a cornet (fancy word for a parchment paper cone…just use a ziploc bag with the corner cut off) and drizzled some chocolate over the top. Yum.
Play around with these – instead of using coconut, use chopped nuts. You don’t need to put the chocolate in the center if you don’t want. Let me know how you make them and how you like them best. Bake on!