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
In a large bowl, combine flour, baking powder and baking soda. Set aside.
In another bowl, beat butter, oil, salt and sugar until light and creamy. Mix in cocoa and espresso powder. Blend thoroughly. Beat in the egg. Stir in vanilla extract.
Make a well in the bottom of the flour bowl. Pour about a third of the liquid mixture into the bowl and fold in some of the flour. Repeat this step until all the liquid is used and the batter is mixed. This method prevents over mixing.
Pour batter into a buttered/oiled 6 inch round microwave safe pan. Top with toasted coconut, lightly pressing into batter.
Microwave on HIGH for 1 minute and 20 seconds. Carefully remove from microwave and place on cooling rack.
Melt peanut butter and drizzle over top of cooled brownie.
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 20-30 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.