Toasted Coconut Chocolate Cookies

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 1 cup sweetened flaked coconut, plus 2 cups for rolling the cookies
• 1 cup flour
• 1/4 cup unsweetened cocoa powder, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 8 ounces semisweet chocolate, melted and slightly cooled (do not use chips)
• 6 ounces semi-sweet chocolate chips

Recipe

• 1 preheat oven to 350 degrees. line two baking sheets with parchment paper or a silicone liner.
• 2 spread 1 cup of the coconut on one of the baking sheets. toast in oven for 8 to 10 minutes, until fragrant and slightly browned in parts. cool completely. place the remaining 2 cups of untoasted coconut in a bowl.
• 3 whisk together the flour, cocoa powder, baking powder and salt in a bowl, then whisk in the remaining cup of toasted coconut.
• 4 combine the butter and sugars in mixer on low for 2 minutes or until fluffy. add eggs one at a time, beating on low to incorporate after each addition, then add the vanilla extract. stop periodically to scrape down the bowl as needed.
• 5 add the melted chocolate; beat on low speed until incorporated, then add the flour-coconut mixture, beating until just combined.
• 6 stir in chocolate chips until evenly distributed.
• 7 scoop 28 to 32 generous tablespoons of the dough onto the baking sheets. shape each mound into a ball, then roll each one in the bowl of untoasted coconut until evenly coated.
• 8 arrange the balls 2 inches apart on the baking sheets. bake one sheet at a time for 12 to 15 minutes, until the edges are just set but the centers seem raw. cool completely on the baking sheet before serving or storing.