I love coconut and of course we know how I feel about chocolate, so I had to try these Double Chocolate Coconut Cookies. I'm happy I added the extra coconut...I probably could have even added more! Do keep an eye on your coconut as you're toasting it as it goes from white to burnt very quickly. Don't skip this step though as it really adds to the flavor and texture. I always slightly under-cook my cookies, but next time I would cook them a bit less even as they weren't as moist as I usually like. Fantastic flavor!
Double Chocolate Coconut Cookies
How I Did It:
1 3/4 cups AP flour
1/2 tsp baking soda
3/4 tbsp baking powder
1/4 tsp salt
4 1/2 tbsp unsweetened cocoa powder
1 1/2 sticks unsalted butter, melted and cooled
1/2 cup + 1 tbsp dark brown sugar, packed
1/2 cup granulated sugar
3/4 tsp vanilla extract
1 egg + 1 egg yolk
1 1/2 cups toasted coconut
1 cup dark chocolate chips
1. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
2. In a large bowl, combine butter and sugars. Add in eggs and vanilla and mix well. Gradually stir in dry mixture until just combined.
3. Gently fold in coconut and chocolate chips until well distributed. Cover with plastic wrap and place in the refrigerator for at least an hour (or overnight).
4. Preheat oven to 350 and line your baking sheets.
5. Scoop batter into rounded balls onto the baking sheet, placing at least 2 inches apart. Bake for about 10 minutes or until the edges are firm, and the center is almost set.