Lady Lexis Sweets is a confection shop located in Harlem and owned by a mother daughter duo, Dr. Sharon Gonzalez and Lexis Dilligard. Lexis is the pastry chef in charge of mixing and baking cookies, cakes and pies, while Sharon takes care of all the candies and the thermometer, and sticky sugar is her best friend. The menu changes daily, and you never know what sweet treat you may find. These Chocolate Coconut Cookies get a double dose of coconut from shredded coconut and coconut rum and a double dose of chocolate from cocoa powder and chocolate chips. Lexis uses bittersweet chocolate chunks for these cookies, but you can use semisweet chips or milk chocolate if you prefer.
Total time: 20 minutes
1/2 cup brown sugar
1/4 cup granulated sugar
4 ounces butter, room temperature
1 teaspoon coconut rum
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup shredded coconut
1/2 cup chocolate chips
Preheat you oven to 350 degrees F.
In a mixing bowl, cream together the sugars and butter until combined. Add in the egg and coconut rum and beat until it just comes together.
In a blender pulse the shredded coconut 2 times.
In a separate bowl, sift together the flour, cocoa, baking powder, baking soda, & salt. Add in the shredded coconut and chocolate chips.
Combine the flour mix with the wet ingredients and mix until combined.
Line a baking tray with parchment paper or a silicone mat. Use a 1 oz. scoop to portion the cookies 1 inch apart on a baking tray
Bake for 8-10 minutes, or until the center doesn’t look wet. Allow to cool for 10 minutes. Enjoy with a glass of cold milk!