DOUBLE CHOCOLATE COCONUT COOKIES RECIPES

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DOUBLE CHOCOLATE COCONUT COOKIES RECIPE - FOOD.COM



Double Chocolate Coconut Cookies Recipe - Food.com image

Make and share this Double Chocolate Coconut Cookies recipe from Food.com.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 5 dozen cookies, 40 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white chocolate chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts

Steps:

  • Preheat oven to 350°F.
  • Place butter and sugar in a bowl of an electric mixture fitted withthe paddle attachment; 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 in to a bowl. Mix into butter mixture on low speed until weel combined. Stir in chocolate, coconut, and walnuts.
  • Using a 1-1/2 inch ice cream scoop, drop batter onto baking sheet lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set about 10-12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment paper to racks to cool completely.

Nutrition Facts : Calories 190.8, FatContent 12.5, SaturatedFatContent 6.3, CholesterolContent 23.3, SodiumContent 89.1, CarbohydrateContent 18.8, FiberContent 0.9, SugarContent 13.4, ProteinContent 2.4

DOUBLE CHOCOLATE COCONUT COOKIES RECIPE | MARTHA STEWART



Double Chocolate Coconut Cookies Recipe | Martha Stewart image

Two kinds of chocolate plus walnuts and coconut equals one tempting treat.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 13

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white-chocolate chunks (about 9 ounces)
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts, (about 6 ounces)

Steps:

  • Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
  • Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.
  • 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 to 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 airtight containers at room temperature up to 1 week.

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