2 (1 ounce) squares unsweetened chocolate, chopped
1 cup water
1 teaspoon baking soda
1 cup buttermilk
1 cup white sugar
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine chocolate, water, buttermilk, baking soda, and buttermilk; stir until smooth. Fold in the coconut and sugar. Gradually stir in the flour mixture, then the buttermilk/coconut mixture, finally incorporating both the buttermilk and coconut into the dough.
Drop by rounded teaspoon onto ungreased cookie sheets, 2 inches apart, and press the edges together to form cherries. Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool for a few minutes on baking sheet before removing to wire racks to cool completely.
This is a great well balanced salad.-with-fruit. It's also pretty darn good.