Ingredients
Scale
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup molasses
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
- 2 oz milk chocolate
Instructions
- Pre-heat oven to 350 F
- Cream butter, granulated sugar and brown sugar together until nice and fluffy. Add egg,vanilla extract and molasses and mix well
- In separate bowl mix together flour, baking soda, baking powder, spices and salt.
- Add dry ingredients to molasses mixture in additions and mix well in between. Add coconut and
- mix well. Freeze the dough for 20 minutes.
- Scoop or hand roll cookie dough into 1.5 inch balls (1 tbsp) and place on a parchment paper covered baking sheet 1-2 inches apart. They will spread! Bake for 10-15 minutes or until slightly brown.
- Cool the cookies on a rack. Melt the chocolate in the microwave in 15 second increments mixing well in between. Spoon the melted chocolate into a sandwich bag. Cut a small corner off the bag and drizzle the chocolate on top of the cookies. Let the cookies sit for 10-15 minutes so the chocolate sets. Enjoy!
Notes
Adapted from Art and the Kitchen
You can add 1 cup of chocolate chips if you don’t want to drizzle the chocolate on top to quicken up the recipe!
- Prep Time: 30 minutes
- Cook Time: 10 minutes
