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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


  • 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 (32)

  • 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

    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.

  • cerine 19 Apr, 2010

    Is it OK to reduce the amount of butter or replace some if it by apple sauce ? I find one cup of butter too much!

  • mswtb 13 Apr, 2010

    I followed the directions exactly. The cookies look exactly like the photo. They have great texture and are chewy in the middle and crunchy on the outside. They taste good, but didn't "wow" me. They need more of a chocolate flavor. Even though they are dark brown the chocolate flavor is somewhat missing. Does anyone have any ideas on how to bring that flavor out. If one adds more powdered dutch chocolate I would assume you would need to reduce the flour?

  • sbillmyer 12 Apr, 2010

    Very good recipe. I did not use any nuts, but the cookies turned out fine without. I did have to cook for 14 minutes so they weren't "goopy" as another described them and did follow another contributor's comments as to waiting a couple of minutes before moving the cooking to the rack. They also spread perfectly.

  • cell44 28 Mar, 2010

    I love chocolate, nuts, and coconut, and wanted something lighter than a brownie, and these definitely fit the bill. Subtle and tasty yet worth the dessert calories. I used white chocolate chips instead of chunks, seemed OK.

  • KatanaRogue 16 Feb, 2009

    This is the first time I've been disappointed by a MS cookie. I thought they were pretty bland and a bit dry and chewy. I would not make it again.

  • cahquilter 4 Jan, 2009

    This is my new favorite cookie. I love everything about it and didn't change a thing. Unfortunately, many do not like coconut -- oh well -- more for me!! I do like the idea of trying macadamia nuts -- I may try it.

  • jevanina 13 Dec, 2008

    These turned out really good. You do have to flatten them a little because they do not spread very much.

  • CCiraco 2 Dec, 2008

    Wonderful recipe, great consistency as I was mixing it all together. I put in a touch more coconut (finished the bag) and I'll leave out the walnuts next time, there's no point. The only white chocolate I found in the stores was in big pieces, so with my knife I found that I ended up shaving it instead of having chunks, and it works out beautifully! Also, 11 minutes was the perfect time, and you have to follow that "let cool on sheets for 2 minutes" it makes it easier to take them off after.

  • tourtes 24 Nov, 2008

    I made these cookies yesterday, replacing the coconut (was out of coconut)with oats, pecans in lieu of walnuts, 1/2 butter and 1/2 margarine and they came out great! Had to cook them for 14 minutes. I find them very sweet with the white chocolate, does anyone know if they make semi-sweet white chocolate?

  • tourtes 24 Nov, 2008

    the comments are not coming up on screen!

  • jgerwigdively 24 Nov, 2008

    I found baking 12min left them VERY goopy- I ended up baking a few minutes longer. They did end up flatter and crisper but they're still very good and since I've frozen them for a cookie exchange in a few weeks, the consistency is probably best the way it is.

  • kimberly 23 Nov, 2008

    Great cookie! I substituted lightly toasted pecans for the walnuts. Also underbaked by about 1 minute to keep them soft and gooey. Amazing!

  • 1Toffy 20 Nov, 2008

    ssector Yes of course you can change the nuts to suit your familys needs.

  • jillEbEn 20 Nov, 2008

    Also, if you do not beat each egg for several seconds until it's incorporated before adding the next egg, it may separate

  • kudani 20 Nov, 2008

    I bet macadamia nuts would be good--just like a chocolate covered macadamia nut plus cocnut! Aloha!

  • ssector 20 Nov, 2008

    Do you think almonds would work in this receipe? My husband is allergic to walnuts?

  • Sosostris 20 Nov, 2008

    Cheryl -- If you substituted margarine from a tub, or low-fat margarine, for the butter, that could have made the cookies flat. That kind of margarine has water in it. If you don't want to use butter, use stick margarine, the kind that says it's good for baking.

  • wintermaple 20 Nov, 2008

    Baking is a science - if one ingredient is ommitted by accident it will absolutely affect your outcome. Also, as Scarlettrhett mentioned, if your ingredients are old or stale it could altar your outcome. Can't wait to try these for Thanksgiving - not everyone likes to eat pie after turkey dinner ;)

  • wintermaple 20 Nov, 2008

    Baking is a science - if one ingredient is ommitted by accident it could ruin the recipe completely. Also as schrlettrhett mentioned, if your ingredients are old or stale it could altar the result. Can't wait to try these for Thanksgiving - not everyone likes to eat pie after turkey dinner ;)

  • scarlettrhett 20 Nov, 2008

    I made Martha's Grammy Chocolate Cookies and the recipe worked perfectly. Sometimes when baking powder and or soda gets old or sits on the grocery shelf too long they will not react properly. Try them again, I also used salted butter in my recipe.

  • CherylBernstein 20 Nov, 2008

    I made Martha's Grammy chocolate cookie recipe and the cookie comes out flat not chewy. Anyone know why that might happen? There was only one ingredient I did not have and that was unsalted butter...could that have been why? Pls advise. Thanks.

  • Nopi 8 Oct, 2008

    Unbelievable! Great cookies for those who love the chocolate-nut(walnut and coconut) combination. Try them!

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