Saturday, December 17, 2011

Double Chocolate Coconut Cookies

If you haven't already guessed, I LOVE coconut and have probably mentioned it previously already.  I am always on the lookout for new recipes every December for new Christmas cookies and this year I have already found a few.  One of the new recipes I tried and fell in love with this year is from Martha Stewart Holiday Cookies special issue from 2005.  I probably haven't even looked at it since then but I am trying several of the recipes this year.  I'll keep you updated as to what I try and what I like.

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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.
Transfer to paper towels or wire rack and cool completely.
        Yummy, Yummy, Yummy!

Serves - 3 - 5 dozen depending on the size of the scoop you use.


Here's the handy printable - Double Chocolate Coconut Cookies
recipe adapted from:  Martha Stewart Holiday Cookies 2005

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