4 ounce bar bittersweet chocolate chopped (62 percent cacao)
0.3 cup flour
0.8 cup brown sugar light
0.1 teaspoon sea salt fine
0.5 cup coconut or sweetened flaked
0.3 cup butter unsalted melted ()
0.5 teaspoon vanilla extract pure
Equipment
bowl
frying pan
baking sheet
baking paper
oven
knife
spatula
Directions
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
In a large bowl, mix together the sugar, coconut, melted butter, flour, vanilla, and salt.
Using a 1/2-ounce cookie scoop or a tablespoon, scoop 6 balls of dough, 3 to 4 inches apart, on each baking sheet. Lightly flatten the tops of the dough. Cook until golden, 8 to 10 minutes. Allow the cookies to cool on the parchment paper, about 15 minutes.
Place the chocolate in a bowl and place over a pan of barely simmering water. Stir until the chocolate has melted. Using a fork, drizzle the tops of the cookies with the melted chocolate. Freeze the cookies until the chocolate has set, about 5 minutes.
Remove the cookies from the freezer and store in an airtight container at room temperature.
Cook's Note: If the cookies have baked into one another, use a knife or metal spatula to separate the cookies then allow to cool.
