Rosalie's Chocolate Coconut Biscuits

Ingredients:
1T. cocoa, dissolved in 2T. of hot water and allowed to cool slightly
4oz softened butter
1/2cup caster sugar
1cup plain flour
1t. baking powder
1cup dessicated coconut

Method:
Preheat oven to 180.
Cream butter and sugar until fluffy, add the flour sifted with the baking powder then add the coconut and the dissolved cocoa.
Stir well and then kneed until smooth and the chocolate is through the mixture evenly.
Roll small quanitites into balls and place on baking trays, flatten slightly with the back of a fork and bake for 10-15 minutes or until done - do not overcook!
When cold join in pairs with chocolate glace icing.

Summary:
Should make about 30 double biscuits, preparation 15 minutes, cooking 10-15 minutes per tray.