It's been a while since I have shared a recipe of any kind, and after baking these oh so delicious morsels, I had to share this one with you (even if you despise Martha, these are worth your time). Don't they look yummy? Add one tall glass of cold milk, and you might think you are in heaven! Enjoy!
Double Chocolate Coconut Cookies, from Martha Stewart's Cookie Cookbook
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 3/4 cups all purpose flour
1/4 cup unsweetened Dutch process cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups white-chocolate chunks (~9 oz,)
1 3/4 cups sweetened flaked coconut
1 3/4 coarsely chopped walnuts (~6 oz.)
1. Preheat oven to 350F. Cream butter and sugar 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 medium bowl. Mix into butter until well combined. Stir in chocolate, coconut and walnuts.
3. Using a 1 1/2 inch ice-cream scoop (or if you don't have one, like me, use a heaping teaspoon per cookie), drop batter onto sheets lined with parchment paper. Space 2 inches apart. Flatten slightly, then cook for 10-12 minutes or until set. Let cool on sheets on wire racks for 2 minutes. Transfer cookies on parchment paper to wire racks to cool completely. Can be stored in airtight containers at room temperature for up to 1 week. Yields approximately 5 dozen cookies.
1 comment:
oh. my. goodness. Those look like heaven. I'm going to try them sometime soon!
Post a Comment