• January 31, 2009

    Double Chocolate Coconut Cookies

    by

    When you you haven’t been for a run since last weekend, you have been wearing your laundry-day socks for three days, and you are behind on at least three chapters’ worth of readings in Nutrition textbooks, what better time to bake cookies? I think it is a logical priority. And when white chocolate chunks, toasty walnuts, and chewy coconut are tucked into a rich cocoa cookie batter, how could you not expect the results to be rapturous?

    The batter whips up in minutes, with the help of a standing mixer. Just beat everything together in steps, and fold in the add-ins with a wooden spoon. I used a tablespoon to drop mine onto cookie sheets, but I would make that tablespoon slightly more heavy-handed next time. As made, they turned out to be fairly itty-bitty, (against the magnitude of a typical chocolate craving) but still scrumptious – making their dainty size forgivable. Also, do flatten them, or they will be more like macaroons.

     

    Double Chocolate Coconut Cookies

    Course: Dessert
    Cuisine: American

    Ingredients

    • 1 cup 2 sticks unsalted butter, softened
    • 1/2 cup granulated sugar
    • 3/4 cup packed light-brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 3/4 cups all-purpose flour
    • 1/4 cup unsweetened Dutch-process cocoa powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon coarse salt
    • 2 cups white-chocolate chunks about 9 ounces
    • 1 3/4 cups sweetened flaked coconut
    • 1 3/4 cups coarsely chopped walnuts (about 6 ounces)

    Instructions

    • Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
    • Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
    • Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

    Notes

    From Martha Stewart Living
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Review this recipe

    avatar

      Subscribe  
    Notify of

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    homemade chocolate sauce dripping down ice cream sundae May 3, 2020
    Easy Homemade Chocolate Fudge Sauce

    This warm, gooey cocoa hot fudge sauce recipe takes ice cream to a new level. It’s rich, deeply chocolatey and can be made in the microwave or stovetop.

    Strawberry Brownie Recipe February 12, 2020
    Strawberry Brownies

    An easy strawberry brownie recipe with a rich, chewy brownie base, fresh strawberries, chocolate chunks and a simple special ingredient to make them extra strawberry/extra delicious.

    February 8, 2020
    Flourless Chocolate Cake

    FacebookPinterestTwitterA to-die-for flourless chocolate cake recipe with a crackly top and a brownie-like middle. It’s easy, naturally gluten free and ridiculously delicious. This flourless chocolate cake recipe is simple to make and only requires a few ingredients. Basically, if you own one bowl and have at least one arm for stirring, you’ve got this. The […]