Snow-Capped Fudge Cookies

Irresistible chocolate cookies topped with toasted coconut.

Recipe Ingredients:

4 (1-ounce) squares unsweetened chocolate
1 1/2 cups granulated sugar
3 tablespoons light olive oil
2 tablespoons milk
2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons granulated sugar
2/3 cup flaked sweetened coconut

Cooking Directions:

1. In a microwave set on 50% power or in a heavy saucepan set over low heat, melt chocolate. Cool. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine 1 1/2 cup granulated sugar, light olive oil, milk, vanilla extract and melted chocolate.
3. Set aside 1 egg white, in small mixing bowl. Add yolk and remaining eggs to the chocolate mixture. Beat well.
4. Sift together flour and baking powder and add to chocolate mixture. Mix well. Cover and chill for 1 to 2 hours, or until dough is easy to handle.
5. Clean beaters and beat reserved egg white with electric mixer set on medium speed, until soft peaks form. Gradually add 2 tablespoons granulated sugar, beating on high speed until stiff peaks form. Fold in coconut.
6. Shape dough into 1-inch balls. Place 2 inches apart on a cookie sheet. Flatten slightly with your fingers. Top each flattened ball of dough with 1/2 teaspoon of the coconut mixture.
7. Bake for 10 to 12 minutes or until tops are lightly browned. Remove and cool on wire rack.

Makes 36 cookies.

Nutritional Information Per Serving (1/36 of recipe): Calories: 100; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 20mg; Total Carbs: 17g; Fiber: 0g; Protein: 0g; Sodium: 40mg.