Double Chocolate Coconut Cookies

122 Ratings
  • 5 26
  • 4 17
  • 3 43
  • 2 24
  • 1 12

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

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Recipe Summary

Yield:
Makes about 5 dozen
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (32)

122 Ratings
  • 5 26
  • 4 17
  • 3 43
  • 2 24
  • 1 12
Martha Stewart Member
12/13/2020
These are SO yummy and easy. I used peanut butter chips instead of white chocolate and put 1/2 the dough in the freezer for next time.
Martha Stewart Member
04/15/2012
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.
Martha Stewart Member
11/16/2011
I've used instant espresso powder in cake and brownie recipes to enhance the chocolate flavor.
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Martha Stewart Member
04/12/2011
I made these this weekend for my family function w/my cousins and then brought the rest to work. They were a hit!
Martha Stewart Member
12/19/2010
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.
Martha Stewart Member
10/15/2010
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!
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Martha Stewart Member
10/15/2010
Continued@all..too much: and formed balls then chilled
Martha Stewart Member
10/15/2010
@all who thought cookie spread too much. Try "Perfect Choc. Chip Cookie" from americastestkitchen.com 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
Martha Stewart Member
10/15/2010
@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.
Martha Stewart Member
09/18/2010
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?
Martha Stewart Member
05/08/2010
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.
Martha Stewart Member
04/19/2010
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!
Martha Stewart Member
04/13/2010
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?
Martha Stewart Member
04/12/2010
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.
Martha Stewart Member
03/28/2010
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.
Martha Stewart Member
02/16/2009
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.
Martha Stewart Member
01/04/2009
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.
Martha Stewart Member
12/13/2008
These turned out really good. You do have to flatten them a little because they do not spread very much.
Martha Stewart Member
12/02/2008
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.
Martha Stewart Member
11/24/2008
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?
Martha Stewart Member
11/24/2008
the comments are not coming up on screen!
Martha Stewart Member
11/24/2008
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.
Martha Stewart Member
11/23/2008
Great cookie! I substituted lightly toasted pecans for the walnuts. Also underbaked by about 1 minute to keep them soft and gooey. Amazing!
Martha Stewart Member
11/20/2008
ssector Yes of course you can change the nuts to suit your familys needs.
Martha Stewart Member
11/20/2008
Also, if you do not beat each egg for several seconds until it's incorporated before adding the next egg, it may separate
Martha Stewart Member
11/20/2008
I bet macadamia nuts would be good--just like a chocolate covered macadamia nut plus cocnut! Aloha!
Martha Stewart Member
11/20/2008
Do you think almonds would work in this receipe? My husband is allergic to walnuts?
Martha Stewart Member
11/20/2008
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.
Martha Stewart Member
11/20/2008
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 ;)
Martha Stewart Member
11/20/2008
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 ;)
Martha Stewart Member
11/20/2008
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.
Martha Stewart Member
11/20/2008
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.
Martha Stewart Member
10/08/2008
Unbelievable! Great cookies for those who love the chocolate-nut(walnut and coconut) combination. Try them!
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