Preheat oven to 375 degrees.

Sift together:

2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda

Melt 3 squares (3 ounce) chocolate (unsweetened) in 1/4 cup strong coffee in small saucepan over low heat, then cool and set aside.

Cream:

1/2 c. butter

Gradually add:

1 c. firmly packed brown sugar

Cream well.

Add:

1 unbeaten egg
The cool chocolate mixture

Beat well.

Measure 1/2 cup thick sour cream. Add alternately with the dry ingredients to the creamed mixture. Mix well.

Stir in 1/2 cup fine coconut and drop by heaping teaspoons onto greased baking sheet. Bake 12 to 15 minutes. Frost while warm.

FROSTING:

1 sq. (1 oz.) unsweetened chocolate
1 tbsp. butter
2 tbsp. sour cream

Melt in double boiler over hot water. Mix well. Remove from heat. Slowly blend in 1 cup confectioners' sugar. Thin with a few drops of water or cream if necessary.