Chocolate and coconut is a seriously underrated combination. The freshness of coconut and simultaneous sweetness/bitterness of chocolate are a match made in heaven.
I only added shredded coconut to these cookies, but you could definitely up the ante with some coconut oil. These are mostly chocolate with a hint of coconut, so if you want some more coconut with each bite replace some of the butter with melted coconut oil. Not a lot though, you don’t want it to be overwhelming.
Can I be honest with you? I made these cookies when I was halfway through my second gin & tonic Saturday night. I finished up some homework while drinking the first one (I got an A so clearly it helped), then had a second one to celebrate and decided I wanted to make cookies. So you can thank my gin brain for these babies.
I was staying at my friend’s place and she had these coconut chip/slices so that’s what I used. I think shredded coconut would work just fine. You’d probably get more of a coconut flavour in each bite that way too. Do you, though. Keep the chocolate, tweak the amount of coconut to suit your preferences. I’m a coconut fan so I’d probably add some more. It’s totally up to you though; make this the chocolate coconut cookie of your dreams!
I want to update you all on my knee situation because I got such a great response for my last post. I met with the specialist and I swear to you, within TWO SECONDS of him putting the ultrasound probe on my knee, he diagnose my problem. I have a torn medial retinaculum. You’ve never heard of it, right? Yeah, trust me to tear a ligament no one’s familiar with. So today I’m having a pretty expensive, experimental injection in the hopes that it will regenerate my ligament without me having to have surgery. I’m more nervous about this than I have been about any of my surgeries so I’d appreciate any good thoughts/vibes/prayers you can send my way.
Double Chocolate Coconut Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 2 tsp. hot water
- 1/2 tsp. cream of tartar
- 1/2 tsp. salt
- 2 1/3 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 cup mini chocolate chips
- 1 cup chopped or shredded coconut
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Cream butter and sugars until smooth. Beat in eggs, one at a time, then stir in vanilla extract. Dissolve baking soda in hot water and add to the batter with the cream of tartar and salt. Stir in the flour and cocoa powder, then add the mini chocolate chips and coconut and mix to combine.
- Scoop onto parchment lined baking sheets and bake for 9-12 minutes. Transfer to a wire rack to cool completely.
