Dark Chocolate Coffee Sorbet W Coconut Cream And Toasted Coconut Snap Cookie - Sorbet

Method

• In a large saucepan, combine 1 cup sugar, cocoa, and salt. Add 1/2 tsp vanilla, water, and coffee. Whisk over low heat until mixture is smooth and cocoa and sugar are completely dissolved. Remove from heat, and add liqueur. Put mixture in freezer, until really cold, and then prepare sorbet according to instructions of your ice cream maker. Transfer to freezer for at least 1 - 2 hours before serving.
• Chill the bowl and beaters that will be used to make the whipped cream. Before serving, beat whipping cream, 2 tbsp sugar, and coconut extract until soft peaks form.
• Preheat oven to 300 degrees. Spread coconut in an even layer on a parchment paper lined baking sheet. Toast 10-12 minutes, stirring occassionally, until coconut is toasted and golden-brown. Set aside to cool. Reserve 1/4 cup for garnish.
• Raise oven temp to 350 degrees.
• In a small bowl, sift together flour, baking powder, salt and cinnamon. Set aside.
• In a medium bowl , beat butter and sugar about 1 minute, until fluffy. Add egg and vanilla, mix well. Then on low speed, add your dry ingredients. Once just combined, stir in 3/4 cup of toasted coconut.
• If dough feels too sticky, add a little flour. Then with well floured hands, form dough into an 8" circle, about 1/4" thick, on a parchment lined baking sheet. (you can put the dough between two pieces of wax paper and roll it out, but honestly, I have more success just using my hands). Using a pizza cutter, cut cookie round into wedges, and separate wedges so that all edges get crisp during baking. Bake until edges and bottom are lightly browned, 12 - 15 minutes.
• In chilled bowls, serve 2 scoops of sorbet, topped with cream, and a cookie. Garnish with toasted coconut and a dusting of cocoa powder.