Double Chocolate Coconut Cookies

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

  • Yield: Makes about 5 dozen
Double Chocolate Coconut Cookies

Source: Holiday Cookies 2005, Special Issue Holiday 2005

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)

Directions

  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.

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