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1
In a bowl sift together flour,baking soda,salt,and powdered sugar, also add sugar and coconut.
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2
melt 1/2 of the butter and the 1/2 bar of bakers chocolate.
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3
once the butter and chocolate are melted and slightly cooled mix in the cocoa powder.
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4
In a bowl take 1/2 of the sifted flour mixture and add it to the melted butter and chocolate mixture.
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5
take the other 1/2 of your butter and add it to the remaining flour mixture as if you were mixing it into a pastry dough.
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6
to your chocolate mixture add the 3 tablespoons strong coffee and 1/2 a teaspoon extract.
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7
to your coconut mixture add 3 tablespoons cold water and the other 1/2 a teaspoon extract.
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8
line a baking sheet with foil and preheat oven to 350.
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9
take the coconut mixture and start shaping cookies by rolling about a tablespoon of the mixture into a ball , flatten the ball between your hands gently press a thumb into the center to create a hollow center for filling , dip in shredded coconut and place on baking sheet repeat until all the dough is done.
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10
repeat the same process with the mocha mixture omitting the step of dipping into shredded coconut at the end.
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11
bake in oven at 350 for 10 minutes.
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12
while cookies bake melt 1 bar bakers chocolate plus 3 tablespoons of butter in a double boiler.
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13
when cookies are done cool on a wire rack.
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14
once cooled take a tablespoon of the melted cooled chocolate mixture and fill the centers.
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15
place in fridge to cool thoroughly and allow chocolate center to set.
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16
Best served at room temperature.
