Double Chocolate Coconut Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 60 |
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these look and sounded so good... I really like the 2 kinds of chocolate and the coconut... I changed the nut from walnuts to pecans... the recipe is from From Holiday Cookies 2005 Ingredients:
• 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.
4. From Holiday Cookies 2005
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