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Double Chocolate Coconut Cookies Recipe

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This recipe for Double Chocolate Coconut Cookies is from Jayme & Wyllie's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 3/4 cups flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups white chocolate chunks (I only use 1/2 this amount)
1 3/4 cups unsweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (can sub: almonds, hazelnuts or pecans)
Directions:
Directions:
Preheat oven to 350ºF. Put butter and sugars in a bowl. With electric mixer; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut and choice of nuts. 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 - 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 air-tight containers at room temperature up to 1 week.

 

 

 

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