The chocolate train is an on-again-off-again tradition begun Christmas 2018 … continued in 2019 … interrupted by Covid for several years and now resurrected …

The recipe is the same as the 2018 version, but made with King Arthur Black Cocoa, which makes the cookies look like Oreos …

And so, prompted by last year’s post which mentioned coconut oil in the icing, I decided to document this year’s version.

8 oz. unrefined coconut oil

2 Tbs vanilla extract

3 lbs confectioner’s sugar

several splooshes of half-and-half

3 egg whites

A stand mixer is highly recommended. Combine coconut oil, 1/2 lb of sugar, vanilla, and a sploosh of half-and half and mix… add another half pound of sugar and mix … add egg whites and another half pound of sugar and mix … add half-and-half and another half pound of sugar … finally, alternate the remaking sugar with as much half-and-half as needed to make a firm, but slightly sticky icing. Portion into ziplock sandwich bags with clipped corners or use a piping bag with decorative tips (depending on how fancy you are).

Assemble cookie pieces with icing “glue” and glue on candy pieces to your heart’s content. Note that holding the icing bag for too long makes the icing melt, so work fast or put the icing bag down periodically.

Leftover cookie pieces can be dipped in leftover icing … because, why not?

And that’s the “recipe” … because, as Parker wisely observed, “ It’s not really a recipe until you share it with the world.”