If coconut's not your thing (really?), then omit it and enjoy it plain. It's still good. And it's what I'd do most of the time unless I'm craving a particular icing, frosting, glaze, drizzle, nut or crumble.
Cocoa Espresso Bar Cookie with Toasted Coconut
Text and Photo by Jac Kyles Baker
Makes 4 to 8 slices, depending on how you slice it
Ingredients
3/4 cup all purpose flour
1/3 cup granulated sugar
1 egg, lightly beaten
1/2 tsp vanilla extract
2 TB butter, softened
1 TB vegetable oil
1/2 tsp baking powder
1/8 tsp or pinch of baking soda
1/4 tsp salt
1/4 cup cocoa powder
1 tsp espresso coffee powder
1/4 toasted coconut*
1 TB creamy peanut butter (optional)
Preparation
Butter a 6 inch round microwave safe pan.
In a large bowl, whisk flour, baking powder and baking soda. Set aside.
In another bowl: beat butter, oil, salt, cocoa powder, espresso powder and sugar until light and creamy. Beat in egg. Stir in vanilla extract.
Make a well in the bottom of the flour bowl. Pour a third of the liquid mixture into the bowl. Stir in some of the flour. Repeat until a smooth batter forms. Do not over mix.
Pour batter into prepared pan. Top with toasted coconut, lightly pressing it into batter.
Microwave on HIGH for 1 minute and 20 seconds. Cool pan on a wire rack.
Melt peanut butter and drizzle over top of cooled brownie, if desired.
Cook's Notes
*Toast coconut:
Place 1/4 cup of coconut in a ring around the edge of a microwave safe plate. Microwave on HIGH at 20 to 30 second intervals.
BE PATIENT! You'll smell the coconut as it toasts. The coconut will burn if you set the timer for 1 minute without checking it.