2 c. sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 (1 oz.) sq. unsweetened chocolate
1/4 c. hot strong coffee
1/2 c. butter or shortening
1 c. brown sugar
1 unbeaten egg
1/2 c. sour cream
1/3 c. finely cut coconut (fresh grated or pkg.)
Chocolate frosting
2/3 c. coconut (opt.)

Sift together flour, baking soda and salt. Melt chocolate in coffee over low heat (1/4 teaspoon instant coffee dissolved in 1/4 cup hot water may be substituted). Cool. Cream butter and gradually add brown sugar, cream well. Blend in eggs and chocolate mixture. Beat well.

Add the dry ingredients alternately with sour cream to creamed mixture beginning and ending with dry ingredients. Blend thoroughly after each addition. Stir in 1/3 cup coconut. Drop by rounded teaspoon onto greased baking sheets. Bake in moderate oven at 375 degrees for 12 to 15 minutes. Frost while warm. Sprinkle tops with additional 2/3 cup coconut. Yield: 3 1/3 dozen.