This Saturday was Relay for Life here at UB. The girls I live with formed a team for the Honors College; our country was Australia. While everyone was making signs for Australia, I went on a search for some type of cookie or dessert I could make to bring with us for a snack. I couldn’t find anything that everyone would like, since almost every dessert from Australia has coconut in it, so I decided to make up my own recipe for a cookie resembling chocolate crackle candy, which is a kid’s confection with crisped rice, chocolate and coconut.
I made half a batch with coconut and half without, for coconut lovers and haters alike. I’m definitely pleased with how this recipe turned out; I like the extra crisp the Rice Krispies gave to it. The coconut ones were my favorite, of course. It really gave an oomph to the chocolate flavor.
We ended up having a TON of food at our little “camp site,” so most of the cookies were still left over. We were snacking all night long.
Chocolate Coconut Crispy Cookies
yields about 4 1/2 dozen cookies
2 cups whole wheat flour
2 cups rice krispies
2 cups sugar
1 cup coconut
2 t vanilla
1 t baking soda
1/2 t salt
2 heaping T cocoa powder (I used Hershey’s special dark)
6 T butter
1/2 cup apple sauce
3/4 cup chocolate chips
Preheat the oven to 350ºF. Cream the apple sauce, butter and sugar together with the vanilla. Add in the eggs and cocoa powder and blend until smooth. Sift in the flour, baking soda and salt, and mix until fully incorporated. Fold in the rice krispies, coconut and chocolate chips. Spoon by rounded tablespoons onto a baking sheet lined with parchment paper, about two inches apart to allow for spreading. Bake for 9-10 minutes or until spread out and slightly dry looking on top. Allow to cool for a few minutes before removing from sheet and cooling on wire rack.