New This Month

Double Chocolate Coconut Cookies


Two kinds of chocolate plus walnuts and coconut equals one tempting treat.

  • Yield: Makes about 5 dozen


  • 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)


  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • Kektklik
    15 APR, 2012
    Replaced chocolate chunks with oatmeal, and replaced cocoa powder with whey protein powder (choco pb flavor). Tbsp size for scoop. Doesn't spread. Turned out pretty good -- unlike a lot of my other flavor experiments.
  • jen36miles
    16 NOV, 2011
    I've used instant espresso powder in cake and brownie recipes to enhance the chocolate flavor.
  • Greene77
    12 APR, 2011
    I made these this weekend for my family function w/my cousins and then brought the rest to work. They were a hit!
  • Betsy_hj
    19 DEC, 2010
    Mmmmm.... these are awesome! I added 1/2 cup cocoa because more is always better, and I used semi-sweet chocolate chips in place of the nuts. I will make these again and again.
  • chrmd72
    15 OCT, 2010
    chrmd72 10/15/10 at 9:13 p.m. ET Continued part 3@all..too much: and then baked. Both methods didn't spread too much. But, chilling spread the least. Sorry for the broken comments, but the website wouldn't accept the entirety the 1st time!
  • chrmd72
    15 OCT, 2010
    Continued@all..too much: and formed balls then chilled
  • chrmd72
    15 OCT, 2010
    @all who thought cookie spread too much. Try "Perfect Choc. Chip Cookie" from They are crispy on the outside, and not as chewy on the inside as I would like but still nicely moist. I baked them immediately after completing recipe
  • chrmd72
    15 OCT, 2010
    @mswtb For more Chocolate taste, substitute some or all of the white choc. with good quality semi-sweet choc. (Callebaut, Valrhona,Lindt) I wouldn't recommend reducing the flour because that will change the texture of the cookie. Hope this helps.
  • kaylarae
    18 SEP, 2010
    Delicious cookies, but I agree with cerine, too much butter. Mine flattened out too much and were greasy from all the butter. Maybe it could be cut down but a quarter cup?
  • 1merrybee
    8 MAY, 2010
    Almonds would be awesome. It would be like an Almond Joy bar. Toast them in the oven first to bring out the flavor. If you really want more chocolate flavor, use chocolate chunks instead of white chocolate.