Ingredients:
Serves 50, 1 cookie per serving
1 1/2 C all-purpose flour
2/3 C unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 C sugar
1/3 C coconut oil
1 tsp vanilla extract
3/4 C hot water, almost boiling, divided
1 C unsweetened coconut, dried and shredded
Directions:
Preheat oven to 350 F degrees. Line two cookie sheets with parchment paper.
In a large bowl, sift flour, cocoa, baking soda, and salt.
In another large bowl, using an electric mixer, beat sugar, oil, and vanilla, until well blended.
Add half of flour mixture and half of water to sugar mixture. Beat until smooth.
Add coconut, remaining water, and remaining flour mixture. Beat until well combined (dough could be stiff and sticky).
Scoop Tbsps of dough and roll into balls.
Place on prepared cookie sheets, leaving about 1 1/2-2 inches between each cookie.
Flatten each ball into a 2 inch disk with a wet spoon or fork.
Bake for 8 to 10 minutes.
Cool on cookie sheets for 2 minutes, before moving to a wire rack, to cool completely.
