Category Archives: Raaaaaaaaaadom Baking

Raaaaaaaaaadom Baking – Double Chocolate Coconut Cookies

I’ve had two bags of coconut since Christmas because I forgot to make macaroons. These are even better… they have chocolate. I think they are my new favorite, and I do NOT say that lightly. I had to give 1/2 of them away because the kids don’t like coconut (gasp!), and John’s not much of a sweets-eater (double-gasp!)  so I was shoveling in consuming way too many.

Again from Martha Stewart’s Cookie book.

Martha Stewart’s Double Choclate Coconut Cookies

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened Dutch-process cocoa poweder
  • 1 teapspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 2 cups white chocolate chunks (about 9 ounces)
  • 1 3/4 cups sweetened flaked coconut
  • 1 3/4 cups coarsely chopped walnuts (about 6 ounces)
  1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix of medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla
  2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut and walnuts.
  3. Using a 1 1/2 ince ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

This is probably a good time to say that if you think I follow any of her prissy directions to the letter then prepare to have me laugh in your face. 1 1/2 in. ice cream scoop? How about a glob dumped off one of my cereal spoons. Sifting? Seriously? I don’t even own a sift (but I do whip up all my dry ingredients with a wisk). The only reason I type these recipes out word for word is because someone may want to follow it precisely and I feel like I’m misquoting anyone if I change what was on the printed page.

Just sayin’.

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