Ingredients for Double Chocolate Coconut Cookies
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- Dutch Processed Cocoa Powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Coarse Salt
- White Chocolate Chunks
- Sweetened Flaked Coconut
- ½ cup chopped walnuts
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How to Make Double Chocolate Coconut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy (about 2 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups semi-sweet chocolate chips, 1 cup sweetened shredded coconut, and ½ cup chopped walnuts.
- Using a 1 ½-inch ice cream scoop, drop rounded scoops of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Gently flatten each cookie with a fork.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
31g
Carbs
6g
