Double Chocolate Coconut Cookies

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

Photo by Debra B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Makes about 5 dozen

  • 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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