Double Chocolate Coconut Cookies

Total Time
55mins
Prep 15 mins
Cook 40 mins

From Martha Stewart's new Cookie recipe book released March 2008.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place butter and sugar in a bowl of an electric mixture fitted withthe paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.
  3. Sift flour, cocoa powder, baking soda, baking powder, and salt in to a bowl. Mix into butter mixture on low speed until weel combined. Stir in chocolate, coconut, and walnuts.
  4. Using a 1-1/2 inch ice cream scoop, drop batter onto baking sheet lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set about 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment paper to racks to cool completely.

Reviews

(1)
Most Helpful

These cookies are DELICIOUS! I wasn't a member of Food.com but signed up just so I could rate this recipe. The only thing I did differently was used bittersweet chocolate chips instead of white. I cooked them for 10 minutes and they came out moist and perfect. I like my cookies soft, and the next day they are still soft and chewy. I'm definitely saving this recipe and will make them again! (The dough was soooo good too. :)

erica*marie February 05, 2011

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