words and images by Frankie Leal
Baking is a must when it comes to the holidays. If you are like me then you are always looking for that next great baking recipe that will “wow!” your friends and family. These Double Chocolate Coconut Cookies are perfect especially if you are a chocolate lover. Don’t forget to leave some out for Santa. Enjoy!
1 C. Unsalted butter (room temperature)
1/2 C. Granulated sugar
3/4 C. Packed light brown sugar
2 Large eggs
1 tsp. Pure vanilla extract
1 3/4 C. All-purpose flour
1/4 C. Unsweetened Dutch- process cocoa powder
1 tsp. Baking soda
1/2 tsp. Baking powder
1/2 tsp. Coarse salt
2 C. White chocolate chunks
1 3/4 C. Sweetened flaked coconut
1 3/4 C. Coarsely chopped walnuts
Preheat oven to 350 degrees. Mix butter and sugars in a bowl on medium speed using paddle attachment until smooth (about 2 min). Add eggs one at a time, then add vanilla. In another bowl sift flour, cocoa powder, baking soda, baking powder, and salt. Mix into butter mixture until well combined (low speed). Once combined, stir in chocolate, coconut, and walnuts.
With a 1 1/2 ice cream scoop, drop batter onto baking sheets. Be sure to line with parchment paper. Space about 2 inches apart and flatten slightly. Bake 10 to 12 minutes, until set. Let cool and enjoy!
Note: Walnuts can be substituted for almonds or pecans. Store cookies in airtight container for up to 1 week at room temperature.