The recipe title is a mouthful and for good reason. With the rich chocolatey base, the nutty crunch of the toasted coconut and the savory flavor of the sea salt, this is a combination you won’t regret.
Preheat oven to 350ºF.
Place a large skillet on a burner set to medium high heat. Add coconut and stir frequently until golden brown and fragrant. Set aside on a separate plate to cool.
In a large mixing bowl, cream together margarine, shortening, sugar and brown sugar until smooth. Add in eggs and vanilla.
In a separate bowl, stir together flour, cocoa powder, baking soda, and salt. Stir into the creamed mixture. Add in coconut and stir. Mix in chocolate chips.
Using a cookie scoop or spoon, drop dough onto a baking sheet by large tablespoonfuls. Bake for 9–10 minutes. Remove from the oven and sprinkle each cookie with sea salt. Bake an additional 1 minute. Remove from the oven to cool on the baking sheet for 2 minutes, then to a wire rack to cool completely.
Store remaining dough in the refrigerator between batches.
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Lovely cookie! Inadvertently left out the toasting of the coconut, but they turned out just fine.
Delicious!! I used a combo of bittersweet and white chocolate chips and added some chopped pecans to the mix. These were decadend and wonderful. Only took one of these cookies to satisfy my chocolate craving. 
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Juanita on 4.14.2011
I’m going to have to make these. They sound very intriquing.