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"The secret to these cookies is that the coconut is toasted before being added to the dough, where it adds a subtle crunch. The unbaked cookies are then rolled in untoasted coconut, which browns as the cookies bake, giving them a double punch of toasted coconut flavor." MAKE AHEAD: Scooped, unbaked cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 1 month. Baked cookies can be stored in an airtight container at room temperature for up to 1 week. Some alterations made to recipe from Jenna Huntsberger and Stephanie Willis of Whisked! in Washington, D.C.
- 1 cup sweetened flaked coconut, plus 2 cups for rolling the cookies
- 1 cup flour
- 1⁄4 cup unsweetened cocoa powder, sifted
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 1⁄4 cup granulated sugar
- 3⁄4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, melted and slightly cooled (do not use chips)
- 6 ounces semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.
- Spread 1 cup of the coconut on one of the baking sheets. Toast in oven for 8 to 10 minutes, until fragrant and slightly browned in parts. Cool completely. Place the remaining 2 cups of untoasted coconut in a bowl.
- Whisk together the flour, cocoa powder, baking powder and salt in a bowl, then whisk in the remaining cup of toasted coconut.
- Combine the butter and sugars in mixer on low for 2 minutes or until fluffy. Add eggs one at a time, beating on low to incorporate after each addition, then add the vanilla extract. Stop periodically to scrape down the bowl as needed.
- Add the melted chocolate; beat on low speed until incorporated, then add the flour-coconut mixture, beating until just combined.
- Stir in chocolate chips until evenly distributed.
- Scoop 28 to 32 generous tablespoons of the dough onto the baking sheets. Shape each mound into a ball, then roll each one in the bowl of untoasted coconut until evenly coated.
- Arrange the balls 2 inches apart on the baking sheets. Bake one sheet at a time for 12 to 15 minutes, until the edges are just set but the centers seem raw. Cool completely on the baking sheet before serving or storing.