Double Chocolate Coconut Cookies

Saturday, March 23

double chocolate coconut cookies |une gamine dans la cuisine

Since I'm the only person within edible distance who enjoys the sweet flakes, I feel delightfully selfish when I bake with coconut - it almost makes me question the depths of my wickedness. Almost.

Alas, it had been far too long since my last coconut-ing - I may have gone overboard on the amount used in this recipe (although I don't recall hearing myself complain). Rather than traversing the preferred soft and chewy route, these cookies took an unexpected Friar Tuck-in-Sherwood Forest-like detour - one that was nubby, and bumpy, and plumpy, and pleasantly crisp (unless inhaled directly from the oven).

*Think* ginormous versions of chocolate coconut haystacks!

double chocolate coconut cookies |une gamine dans la cuisine

I discovered this darling recipe on Carey's blog, Reclaiming Provincial. (I'm currently obsessed with Carey's food photography skills - slightly jealous...mostly obsessed.)

Thanks to a cavalier attitude (which poorly masks an almost tongue-tied awkwardness around coconut), my cookies turned out much clunkier than Carey's beautifully svelte, coconut-free renditions. But if you adore coconut, I do believe that you'll be over-the-moon after one bite.

A quick note on the dough: After an overnight refrigeration period, my dough was extremely hard to work with (again, thanks to a copious amount of coconut). Be sure to leave the dough out for about 45 minutes to an hour prior to baking. If it's still too difficult, it should soften up a bit as you roll it into balls with your hands. Also, it's highly addicting. Try not to pick at it too much - the recipe only yields 8-10 cookies!

double chocolate coconut cookies |une gamine dans la cuisine


Double Chocolate Coconut Cookies
makes about 8-10 hefty cookies

ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder (preferably Not Dutch-process)
1/2 teaspoon baking Soda
5 Tablespoons unsalted butter, softened to room temperature
1/2 cup tightly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon coarse sea salt
1 egg
1 teaspoon pure almond extract
2/3 cup sweetened, shredded, coconut (lightly toasted)*
1/2 cup mini chocolate chips

method
*Toast the coconut: Preheat the oven to 300 F. Spread the coconut into an even layer on a rimmed cookie sheet. Bake for about 6 minutes -  remove the pan from the oven and use a whisk or spatula to stir the coconut - return the sheet to the oven and bake for an additional 6-8 minutes, or until the coconut is just starting to brown. {Note: I like my coconut on the tender side, if you would rather bake yours longer - so it's a bit crispy, leave it in the oven for a few extra minutes.} Cool the coconut completely before adding it to the cookie dough.

Prepare the cookies: In a large mixing bowl, sift together the flour, cocoa powder, and baking soda; Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed for about 2-3 minutes. Add both sugars and salt - beat on low speed until combined. Scrape down the sides of the bowl and beat on medium speed until the mixture is lighter in colour and fluffier (about 5-6 minutes).

In a separate small bowl, whisk togther the egg and the almond extract. {Note: To prevent possible curdling, start whisking as soon as the extract meets with the egg.}

With the mixer set on medium speed, slowly stream the egg mixture into the dough - beat until the egg mixture is fully incorporated and the dough is very smooth. Scrape down the sides of the bowl and beat again on medium speed for about 30 seconds.

Add the flour mixture and beat on low speed until the dough is uniform in colour and texture - scrape down the sides of the bowl as needed. Add the toasted coconut and chocolate chips, beat on low speed until evenly distributed throughout the dough. Turn the dough out onto a work surface, work it into a rough disk, and wrap it tightly in plastic wrap. Refrigerate for at least 3 hours. {Note: Well-wrapped, the dough will last for five days in the fridge.}

Remove the dough from the refrigerator about 45-60 minutes prior to baking. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.

For each cookie, measure out about 1/4 cup of dough and roll each one into a ball. (I used 2oz of dough per cookie.) If the dough is too stiff to scoop, leave at room temperature until is softens. {Note: My cookie dough never reached the point where it was pliable - that's because I may have used too much coconut - the amount I provided in the recipe should make the dough easier to work with.}

Use your palms to press each ball of dough to about 1/4-inch thickness. {Note: If you prefer thinner cookies, make the balls of dough even skinnier, just be sure to reduce the baking time by 1 or 2 minutes.}

Place the cookies prepared sheet, leaving about 2-inches of space between each. Bake for 10-12 minutes, or until the edges are just beginning to set. Remove the sheet from the oven and allow the cookies to rest for about 7 minutes before gently transferring them to a cooling rack.

Enjoy warm from the oven, or at room temperature!

adapted from The Blue Bottle Craft of Coffee (via Reclaiming Provincial)

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28 comments:

  1. I love the Blue Bottle Cookbook..and Carey's site, skills, and mojo she has with her photography...it's all wonderful!

    These cookies look just as wonderful! Thanks for the tip not to pick at them too much b/c the batch only makes 8-10 cookies. That's good for us bloggers who need lots of new things, not tons of the same thing.

    And with the rock hard dough situation - I tend to shape into balls after I make the dough, THEN refrig them on a big platter so that they're ready to pluck off and bake rather than struggling with cold dough/scooping, etc.

    Beautiful, Val!

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  2. Shredded coconut is such a great addition to cookies! I wish I could grab one of those babies... ;-)

    Cheers,

    Rosa

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  3. I like coconut too (in fact, I was just toasting some earlier!). These cookies look wonderful, I love the double chocolate and the coconut flakes make such a happy addition! :)

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  4. Wow, these look stunning! I wish I was your neighbor so I could help out with the sweet flake problem :)

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  5. Coconut is wonderful stuff (especially when combined with chocolate!). Beautiful looking cookies! I am sure they must taste amazing.

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  6. I love coconut, and love it even more toasted, so this really got my attention...these would definitely suffice my sweets for breakfast craving! Beautiful cookies, Val!

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  7. A Friar Tuck-like detour? Absolutely brilliant! Thanks for making my weekend.

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  8. I grew up in the Philippines, world's largest coconut producer. So, I must say this: bring on the coconuts - the more, the merrier!

    I am sure I can eat these all day long, but I will restrain myself. Compose yourself, Jen.

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  9. I love both coconut AND hefty cookies. I wouldn't share these either!

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  10. Yum, these are right up my alley, I have a similar recipe that I cut out of a magazine but it adds nuts too. I could eat a dozen of these beauties easily.

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  11. They look heavenly, I love the combination of coconut and chocolate :)

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  12. You seriously make the best cookies. They are always so awesome!!

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  13. YUM! I will definitely have to try these. I never understand how people can not just love coconut! I just made an Almond Joy Tart that you night like.

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  14. Hefty coconut cookies,hmmm-sounds good!
    I keep buying bags of coconut and stashing them in the pantry-need to break out a bag and whip up a few cookies! Thanks for sharing the link to someone who inspires you-love your food photos ;-)

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  15. I'm weird with coconut. Sometimes I like it, sometimes I hate it. Totally random.

    But these cookies - I know I'd love them! They look absolutely amazing. :)

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  16. Omg, yes! S into the idea of these chocolate cookies with coconut. (It's so funny to me how much I loathed coconut when I was little. Now I love everything about it. The flavor, the texture — I can't get enough.) The consistency of these kind of reminds me of no-bake cookies (which are one of my favorites), with the chocolatey-ness being broken up by other, delicious textures. Love it! I can't wait to try this version. And that's so much for the shout-out. :)

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  17. val I think, no, I'm certain you are my long lost coconut twin.
    (and thank you also for always leaving wonderful comments on my blog)
    xoxo!

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  18. Anything with coconut in it is a winner in my book! Valerie - these cookies sound amazing. Love your photos. I bet these did not last long. Smile.

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  19. I have no problem with all the coconut in this recipe--the more the better! Love these and I also love the Reclaiming Provincial blog. :)

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  20. I LOVE coconut, and my husband hates it. So I'm like you, feeling "delightfully selfish when I bake with coconut". I love that!

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  21. i'm beginning to warm up to the idea of coconut - it appears i developed an aversion to the stuff for no real reason. my love of chocolate would be perfect for helping me to wade into the waters of the coconut world. i definitely will be trying these Valerie!

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  22. Oh girl, these cookies are SO up my alley. I'm a huge coconut fan. I'm on a juice fast right now but these are the first thing I'm making once I'm off!

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  23. These cookies...Seriously?! My mouth won't close... WOW!!
    I think we need to start packaging these... I will happily accept the positions of taste tester and distributor!

    P.S. Ditto on her photography... I am SO jealous!!

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  24. I'm a new fan of coconut, and these cookies look perfect. I think I would eat all 8 in one sitting--I'm a fatty!

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  25. These cookies look absolutely wonderful! I must make these for my dad as he loves chocolate and coconut.

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  26. Looks delicious! I would so love to try some. I am sure they taste amazing.

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  27. Friar Tuck! U really crack me up, and brings childhood memories of watching Robin Hood! Coconut is my friend, so this recipe gets 2 thumbs up from me!

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  28. Oh, yes. Coconut in cookies is for me. Just me since my kids wouldn't want them as badly. Which leaves more for MOI;)

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Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

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