I hope you love these Coconut Chocolate Diamonds as much as I do! Here’s a little background on how I first discovered them.
I grew up beside a wonderful family of seven and loved the daily antics of this tribe. Being an only child I didn’t have the camaraderie of sister or brotherhood. This family brought me into their fold and to this day have made me feel like part of their family. I was extremely saddened when they decided to move away.
The matriarch of this fabulous family gave me her Better Homes and Gardens cookbook collection that I have treasured ever since. I have recently added to the collection when I stumbled upon another vintage cookbook at my friend Nan and her daughter Courtney’s company, The Kitschy Chicks.
Anyway, I have loved these cookbooks forever and still use them to this day, changing recipes to suit the need. This is a great recipe that I have made countless times but have changed it up. I also like to underbake this at times and then it is runny and gooey and tastes like a really good butter tart. They freeze well and can be included in your child’s lunchbox. I have also made these at Christmas time as the diamond shape adds to the cookie collection. Enjoy!!!
6 Tbsp. butter softened
1/4 cup granulated white sugar
1/4 tsp. salt
1 cup all-purpose flour
2 eggs, beaten lightly
1 tsp. vanilla
1 cup brown sugar
2 Tbsp. flour
1/2 tsp. salt
1 cup shredded sweetened coconut
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F. Prepare an 8″ square pan by spraying with cooking spray and then lining with overhanging parchment paper. Cream together butter, white sugar, and salt. Stir in the 1 cup of flour. Place the ingredients into the pan and pat down. Bake for 15 min. or until lightly browned.
While the crust is baking, combine eggs and vanilla. Add the brown sugar gradually, mixing until just blended. Next, add the remaining 2 Tbsp flour and salt. Stir in the coconut and chocolate. Bake 15- 20 min. under baking, if you like to maintain that gooey interior or completely bake until a toothpick comes out clean. Let the pan cool and run a knife around the edge that is not lined with the parchment and pull out the squares using the parchment paper. Cut into diamonds.
Adapted from Better Homes and Gardens, Cookies and Candies