Here's what you need:
1 cup (2 sticks) butter, unsalted, at room temperature
1/2 cup sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
1-3/4 cup flour, all purpose (unbleached is what I always use)
1/4 cup unsweetened Dutch-process cocoa powder (I use Hershey's)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 - 12oz bag white chocolate chips (I use Toll house)
1-3/4 cups sweetened flaked coconut
1-3/4 cups pecans, chopped
Preheat oven to 350 degrees.
In the bowl of a stand mixer or a large bowl, cream butter and sugars until smooth, about 2 minutes. Mix in the eggs one at a time. Stir in vanilla.
Sift the flour, baking soda, baking powder, cocoa powder, and salt into a bowl. Add flour mixture to butter mixture in two stages mixing well between both. Stir in coconut, white chips, and nuts.
Using a 1-1/2 inch cookie scoop or a large spoon, drop batter onto a parchment lined baking sheet 2 inches apart. Bake for 10 - 12 minutes. Do not over-bake. Cookies will be soft and chewy.
Yummy, Yummy, Yummy!
Serves - 3 - 5 dozen depending on the size of the scoop you use.
Here's the handy printable - Double Chocolate Coconut Cookiesrecipe adapted from: Martha Stewart Holiday Cookies 2005