These cookies, I made for the first time tonight for the week ahead! Chocolate Coconut Cookies, are my adaption of the Double Chocolate Coconut Cookies from Martha Stewart’s “Cookies” recipe book. MS recipe has white chocolate chips and walnuts, which I didn’t have on hand, but my recipe I think, and I hope you will agree, worked out pretty well without them! MS recipe had 2 sticks of butter, which I had to google and came to the conclusion that one stick is about 114 grams, so 2 sticks = 230 grams. (approx).
So without any further ado my adapted recipe from the great MS.
230 grams unsalted butter (I used margarine)
1/2 cup sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups plain four
1/4 cup cocoa powder
1 teaspoon bi-carb soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup coconut
2 cups white chocolate chips (I used 1/2 white and 1/2 dark chocolate chips)
1. Preheat oven to 180 degrees. In an electric mixer add the butter and sugars, and beat on medium until smooth. Add the vanilla and eggs one at a time and beat after each addition.
2. Sift the flour, cocoa powder, bi-carb soda, baking powder and salt into another bowl. Add into the butter mixture and beat at low until all combined, scraping down the edges constantly.
3. Mix the chocolate chips and coconut into the mix.
4. Spoon onto a baking tray, with baking paper. Use a desert spoon to spoon out the mixture. The cookies spread so place about 4 -5 cm apart.
5. Bake in moderate oven, for 10-12 minutes. Allow to cool slightly before transferring onto a cooling rack to completely cool. Store in airtight container.
Notes – The mixture looks really quite wet, almost like a slice, but it makes for a delicious moist middle!
On the cooling rack!
THE DELICIOUS MOIST MIDDLE!