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Chocolate Chunk Macadamia Coconut Cookies

Source of Recipe


From "The Buttercup Bakeshop Cookbook" by Jennifer Appel



List of Ingredients



• 2½ cups flour
  
• ½ cup unsweetened cocoa powder
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1-1/3 cups (2-2/3 sticks) unsalted butter, softened
  
• 1 cup granulated sugar
  
• 1 cup firmly packed light brown sugar
  
• 2 eggs, at room temperature
  
• 2 ounces semisweet chocolate, melted
  
• 2 Tbsp milk
  
• 2 tsp vanilla extract
  
• 1½ to 2 cups semisweet chocolate chips
  
• 1 cup coarsely chopped unsalted macadamia nuts
  
• 1 cup sweetened, shredded coconut
  






Instructions



1. Preheat oven to 350° F. Line several baking sheets with parchment paper or silicone mats.
   
   
2. In a large bowl, sift together flour, cocoa powder, baking soda and salt, and reserve. In a large bowl, using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar until smooth, about 3 minutes. Add eggs, mixing well after each addition. Add melted chocolate, milk and vanilla extract, and mix well. Reduce speed to low and add flour mixture, and mix just until incorporated. Using a rubber spatula, stir in chocolate chips, macadamia nuts and coconut.
   
   
3. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared baking sheets. Bake 8 to 10 minutes. Remove from oven, cool on baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.
   
   Makes 3 to 4 dozen cookies.