Cooking by kittee:    
kittee@pakupaku.info

Seward Café's Rebel Rocks

Wet Mix:

1 3/4 sticks of margarine, softened
1 1/4 cups sugar
3/4 cup cocoa
1/2 cup water
3 tablespoons tahini

Dry Mix:

2 cups rye flour (unbleached white flour can be substituted)
1 3/4 cups shredded coconut
1 1/4 cups semi-sweet chocolate chips
1/2 teaspoon salt
1/2 teaspoon baking powder

  1. In a saucepan over low heat, melt together the wet ingredients. Add them to the pan in this order: margarine, water, tahini, sugar, and cocoa.
  2. When it is all melted and smooth, put it in the freezer to cool.
  3. Meanwhile, mix together the dry ingredients. You can store this in the fridge while you wait for the wet stuff to cool entirely. (The chocolate chips should not melt when the two are mixed together.)
  4. When everything is chilled, mix the two together.
  5. Scoop out a scant 1/4 cup of dough.
  6. Form it into a ball, and put it on a cookie sheet.
  7. Repeat with the rest of the dough.
  8. Bake in a preheated 350°F oven for about 10-15 minutes.

*It's hard to tell when these are done, but they should hold their fat, round shape (more or less) and be just a bit browner on the bottom than they are all over.

Cooking by kittee:    
kittee@pakupaku.info