Double Chocolate Coconut Cookies

Double Chocolate Coconut Cookies

From Martha Stewart Living

• 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.