sweetened flaked coconut, plus 2 cups for rolling the cookies
unsweetened cocoa powder, sifted
unsalted butter, at room temperature
light brown sugar, packed
eggs, at room temperature
semisweet chocolate, melted and slightly cooled
( do not use chips)
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.