Monday, June 25, 2012

double chocolate coconut cookies


For better or for worse, life is full of changes and new beginnings...a fact that I've rarely been known to embrace. Today, however, was different. Today, I worked my first shift as a (resident) pediatrician...the fulfillment of a dream I've held dear since I was a little girl. Full of nerves and butterflies, I very nearly giggled when I first heard myself say, "I'm one of the doctors who will be taking care of you today." Thankfully, I refrained myself.
Today also marks the beginning of an adventure I've been tempted to undertake for the past couple of years...the beginning of my very own little food blog. After all, I hear pediatric resident physicians have endless free time...right?
And what better way to celebrate these new beginnings than with chocolate...double chocolate. And coconut. Because in my book, neither of those is ever a bad idea...and together, they're pure magic. Rich and brownie-like, these cookies are pure decadence.

Double Chocolate Coconut Cookies
Makes about 5 dozen

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups white chocolate chunks
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (I omitted)

Preheat oven to 350°F. In a large bowl, mix butter and sugars on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla.


Sift together flour, cocoa powder, baking soda, baking powder, and salt in a second bowl. Mix into the butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts (if using).


Drop by rounded tablespoons onto a baking sheet lined with parchment paper or a silicone mat. Flatten slightly. Bake until set around the edges and slightly puffy in the center, 10-12 minutes. Let cool on baking sheets for 2 minutes before transferring to wire racks to cool completely. Cookies can be stored in airtight containers at room temperature for up to 1 week.


Adapted from Martha Stewart's Cookies

7 comments:

  1. YUM!! Those look so good! Excited to follow your sure-to-be YUMMY blog!! ;o)

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  2. LOVE it. Though, I really do love lemons and lima beans, but I'll still be an avid reader!

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  3. Yah! I can't wait to see what all you post here ... I'm already following!! I'm also excited about trying your recipes :D

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