Print This Recipe

Print
Double Chocolate Coconut Cookies

Double Chocolate Coconut Cookies

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

Holiday Cookies 2005, Special Issue Holiday 2005 http://www.marthastewart.com/312674/double-chocolate-coconut-cookies
3.48148
Rated
69.6296100(29)29
  • Yield Makes about 5 dozen

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.