Toasted Coconut Chocolate Cookies

By treehuggingmom on December 14, 2011

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Ingredients

    1. 1 cup sweetened flaked coconut, plus 2 cups for rolling the cookies
    2. 1 cup flour
    3. 1/4 cup unsweetened cocoa powder, sifted
    4. 1 teaspoon baking powder
    5. 1/4 teaspoon salt
    6. 5 tablespoons unsalted butter, at room temperature
    7. 1/4 cup granulated sugar
    8. 3/4 cup light brown sugar, packed
    9. 2 large eggs, at room temperature
    10. 1 teaspoon vanilla extract
    11. 8 ounces semisweet chocolate, melted and slightly cooled ( do not use chips)
    12. 6 ounces semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.
  2. 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.
  3. Whisk together the flour, cocoa powder, baking powder and salt in a bowl, then whisk in the remaining cup of toasted coconut.
  4. 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.
  5. Add the melted chocolate; beat on low speed until incorporated, then add the flour-coconut mixture, beating until just combined.
  6. Stir in chocolate chips until evenly distributed.
  7. 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.
  8. 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.
 
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