Double Chocolate and Coconut Cookies

Preheat your oven to 350ºF. Line 2 cookie sheets with parchment paper.

Sift the flour, cocoa powder and salt into a large bowl. Set aside.

In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides as needed. Switch the mixer to medium speed and beat in the brown sugar and white sugar until combined. Beat in the eggs and vanilla, scraping down the sides and bottom of the bowl as needed.

Turn the mixer off and pour the sifted dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until combined. Slowly add in the chocolate chips and coconut. Beat until well combined but do not over mix.

Form the dough into about 1 1/2 tablespoon-size balls and place on the prepared cookie sheet, leaving an inch or two between each. Slightly flatten the balls of dough and sprinkle with a little more coconut.

Bake for about 8-12 minutes depending on the size of the cookies (1 tablespoon sized scoops of dough will take about 8 minutes, 2 tablespoon sized scoops will take closer to 12 minutes). Roughly 9 minutes was perfect for me! Remove from oven when done.

Let them cool for about 2 minutes on the sheets and then slide the parchment paper off the cookie sheets to finish cooling on the counter. Eat and enjoy! Store extras in an airtight container for up to 3 days or store in the freezer for up to one month.

Recipe slightly adapted from Today’s Mama.