Double Chocolate Coconut Cookies |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Martha Stewart's new Cookie recipe book released March 2008. Ingredients:
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 |
Directions:
1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
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