Dark Chocolate Coconut Cookies

1/2 cup (1 stick) unsalted butter

1/4 cup regular cocoa powder

1/4 cup dark cocoa powder (I used Hershey’s)

2 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup plus 2 tablespoons (45 grams) all purpose flour

1/2 teaspoon salt

2 cups shredded, sweetened coconut

pinch of salt

2/3 cup plus 2 tablespoons sweetened condensed milk 

Preheat the oven to 325 degrees.  Line an 8x8 inch square baking pan with foil (I like non-stick foil) so the edges hang over the sides of the pan a little.  Spray lightly with cooking spray.  Set aside.   

In a small saucepan, melt the butter and cocoa powders over low heat until all combined and smooth.  Remove from heat and let sit five minutes.  Add the eggs to the cocoa/butter mixture and whisk until combined.  Stir in the sugar and vanilla until well combined.  Add the flour and salt and whisk until combined.  Pour about half the batter into the prepared pan and spread evenly. 

In a medium sized bowl, combine the coconut, salt and condensed milk.  Stir to combine.  Dot the coconut mixture evenly over the brownie batter.  Put the remaining brownie batter in a sandwich sized zip top bag with the corner snipped off about 1/4 an inch.  Drizzle evenly over the coconut.  Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean.  Let cool completely on wire rack.  Chill in refrigerator for a couple hours (you don’t have to do this step, but I prefer it and think it really adds fudginess to the brownies).  Cut into desired size pieces.

http://www.bakingandboys.com/2012/01/dark-chocolate-coconut-brownies-mounds.html