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Double Chocolate Coconut Cookies
Posted By Jennifer Pallian On January 30, 2009 @ 4:58 pm In Cookies,Dessert | 303 Comments
When you you haven’t been for a run since last weekend, you have been wearing your laundry-day socks for three days, and you are behind on at least three chapters’ worth of readings in Nutrition textbooks, what better time to bake cookies? I think it is a logical priority. And when white chocolate chunks, toasty walnuts, and chewy coconut are tucked into a rich cocoa cookie batter, how could you not expect the results to be rapturous?
The batter whips up in minutes, with the help of a standing mixer. Just beat everything together in steps, and fold in the add-ins with a wooden spoon. I used a tablespoon to drop mine onto cookie sheets, but I would make that tablespoon slightly more heavy-handed next time. As made, they turned out to be fairly itty-bitty, (against the magnitude of a typical chocolate craving) but still scrumptious – making their dainty size forgivable. Also, do flatten them, or they will be more like macaroons.
From Martha Stewart Living
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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