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Sunday Supper Movement

 

Chocolate Coconut Cookies

I first made these cookies last year, to send in holiday care packages and to serve at our annual holiday party. While I was really bummed to have to cancel our holiday party (due to illness and lack of heat), I was pretty excited to have several dozen of these cookies stashed in my freezer. I loved the light coconut undertones (light enough to fool any coconut-haters out there) and the strong flavor of the bittersweet chocolate chips (I’ve also used semisweet chocolate chips in the recipe for a slightly sweeter cookie). These cookies stayed slightly soft even once cooled, which is part of what got me hooked. But don’t feel like you have to wait for the cookies to cool – they’re insanely good fresh from the oven.

It’s rare that I find a new cookie recipe that I enjoy as much as my handful of old standbys. This recipe will joining the others as a new staple in the house. Try it – let me know what you think!

Double Chocolate Coconut Cookies
Adapted from Vanilla Sugar
Makes 2-2 1/2 dozen cookies

Ingredients:

  • 12 Tbs. unsalted butter, melted and cooled slightly
  • ½ c. + 1 Tbs. light brown sugar
  • ½ c. granulated sugar
  • 1 large egg + 1 egg yolk
  • ½ tsp. vanilla extract
  • 1¾ c. all-purpose flour
  • ½ tsp. baking soda
  • ¾ Tbs. baking powder
  • 4½ Tbs. dutch cocoa powder
  • ½ tsp. sea salt
  • 1 c. coconut, toasted
  • 1 c. bittersweet chocolate chips

In a stand mixer fitted with the paddle attachment, cream butter and sugar until thoroughly combined, a minute or so. Add egg, yolk, and vanilla until combined. Add flour, baking soda, baking powder, cocoa powder and sea salt. Mix until just combined. Fold in coconut and chocolate chips.

Chill dough in fridge for at least an hour.

Prior to removing dough from fridge, preheat oven to 350F and line two baking sheets with parchment paper.

Remove dough from fridge. Using an ice cream scoop, portion dough onto prepared sheets, about 2 inches apart. If dough is slightly crumbly, roll each portion into a ball between the palms of clean hands.

Bake 10-15 minutes, until edges are slightly crispy and center of cookie is slightly puffy and doesn’t jiggle. Don’t overbake the cookies, otherwise they’ll lose their soft goodness. Allow to cool slightly on baking sheets (about 5 minutes) before moving to a cooling rack to cool completely, if not serving immediately.

Serve warm (soooo good!) or at room temperature.

Store in an airtight container for up to a week.

 

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