Ingredients Jump to Instructions ↓

  1. 8 ounce(s) semisweet chocolate , chopped 6 tablespoon(s) butter or margarine , cut up 1/3 cup(s) all-purpose flour 1/4 cup(s) unsweetened cocoa 1/2 teaspoon(s) baking powder 1/4 teaspoon(s) salt 3/4 cup(s) sugar 2 teaspoon(s) vanilla extract 2 large eggs 1 package(s) (6 ounces) semisweet chocolate chips , (1 cup) 1 cup(s) sweetened flaked coconut

Instructions Jump to Ingredients ↑

  1. In 1-quart saucepan, heat chopped chocolate and butter over low heat until melted and smooth, stirring occasionally. Pour melted chocolate mixture into large bowl; cool to lukewarm, about 10 minutes. Meanwhile, on waxed paper, combine flour, cocoa, baking powder, and salt. Stir sugar and vanilla into chocolate mixture until blended. Mix in eggs, 1 at a time. Add flour mixture, chocolate chips, and coconut, and stir until combined. Cover with plastic wrap and refrigerate 1 hour. Preheat oven to 350 degrees F. Shape dough into 1 1/2-inch balls and place, 2 inches apart, on ungreased large cookie sheet. Bake 12 to 14 minutes or until set. Cool cookies on cookie sheet on wire rack 2 minutes. With wide spatula, carefully transfer cookies to wire rack to cool completely. Clean edge of spatula after each batch, if necessary, for easier removal of cookies from cookie sheet. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week, or in freezer up to 3 months.


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