Hi everyone! I am back from two weeks in Brazil having fun, soaking up some sun and visiting family and friends. What's better than that? Home. That's right, even with gray skies, low temperatures and leafless trees, there is no place like home. Specially during the Holiday Season, we actually look forward to it here at home. Perhaps it is because in the past we didn't have many chances to celebrate the Holidays at home. Actually, we didn't even had a home until recently... (No, we were not homeless...we used to work/live aboard cruise ships for a long time).
I am working on a post about the trip with lots of photos! Stay tuned!
It turned out that the cookies were really popular here at home. Andrew loved them so much he ate half of the recipe (about 20 cookies) in 2 days...
In his own words:
" This may be even better than my favourite ones".
In my thoughts:
WOOHOO!! Finally I can bake something else besides the old soft chocolate chip cookie....
These cookies combine coconut, white chocolate and walnuts. The result is a VERY sweet cookie that is also chewy with a chunky bite from the walnuts.
Oh, and did I mentioned cocoa in the dough??
The cookies tasted very nice, but I didn't think they were very attractive-looking. Many of them joined together in the oven, as they spread out, so I had to separate them later. I think it is because I was supposed to use a 1 1/2 inch ice cream scoop (which I don't have) to measure them, but I just eye balled it. Next time I make them, I will size them properly and maybe they will turn out more even.
So I guess my next little gadget will be a 1 1/2 inch ice cream scoop. And it will happen soon, cause according to Andrew "it won't hurt to make those cookies again.... " Sure it won't hon, specially now during the Holidays.
Happy Holiday Season Everyone!
Double Chocolate Coconut Cookies Recipe:
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups white chocolate chips *
1 3/4 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts
Preheat oven to 350 degrees.
Cream butter and sugars together on medium speed for about 2 minutes (I use the paddle attachment on my Kitchen Aid). Lower the speed and add eggs (one at a time) and vanilla.
Sift flour, cocoa powder, baking soda, baking powder and salt into a bowl. Mix into butter mixture on low speed until just combined. do not over mix it. Stir in chocolate chips, coconut flakes and walnuts.
Drop batter onto parchment-lined baking sheets, spacing them well apart as cookies will spread a lot. (The recipe suggested using a 1 1/2 inch ice cream scoop to measure the dough. It probably helps a lot, although I didn't have one). Bake for about 12 minutes. Cool them on wire racks.
According to the original recipe, these cookies can be stored in airtight containers for up to a week. I cannot confirm that, since our cookies were gone in just 2 days...