Snow-Capped Fudge Cookies Recipe

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Snow-Capped Fudge Cookies
  • Chef: Canola Info
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  • Difficulty Level: Medium

These holiday cookies are perfect to keep yourselves and your kids entertained in the kitchen. Freshly baked chocolate cookies crowned with a festive coconut-flavored topping.

Ingredients of Snow-Capped Fudge Cookies

  • Ingredients
  • 4 squares unsweetened chocolate
  • 1 1/2 cups granulated sugar
  • 3 Tbsp or 45 ml of canola oil
  • 2 Tbsp or 30 ml of milk
  • 2 tsp or 10 ml of vanilla of extract
  • 3 eggs
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 2 Tbsp granulated sugar
  • 2/3 cup flaked sweetened coconut

How to Make Snow-Capped Fudge Cookies

  • 1.Melt the chocolate in a microwave set on 50% power or in a heavy saucepan set over low heat. Let it cool.Preheat oven to 375 °F (190 °C).
  • 2.In a large mixing bowl, combine 1 1/2 cups (375 mL) sugar, canola oil, milk, vanilla and melted chocolate.
  • 3.In a small mixing bowl, set aside one egg white. Add yolk and remaining eggs to chocolate mixture. Beat well.
  • 4.Sift together flour and baking powder and add to chocolate mixture. Mix well.
  • 5.Cover and chill for 1 hour, or until dough is easy to handle.
  • 6.Clean beaters and beat reserved egg white with electric mixer set on medium speed, until soft peaks form.
  • 7.Gradually add 2 Tbsp (30 mL) sugar, beating on high speed until stiff peaks form. Fold in coconut.
  • 8.Shape dough into 1inch (2.5cm) balls. Place 2 inches (5 cm) apart on cookie sheet. Flatten slightly with your fingers.
  • 9.Top each flattened ball of dough with 1/2 tsp (2 mL) of coconut mixture.
  • 10.Bake for 10-12 minutes or until tops are lightly browned. Remove and cool on wire rack.