So, I must admit, I didn't actually try these myself... I was rushed the day I made them, and then when I got to come home a week later, they were far gone.You'll just have to trust my father's judgment on this one, but don't worry. He's obvs got an amazing palate.
RECIPE TIME!
Supposed to make 5 Dozen
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
2 cups white-chocolate chunks (about 9 ounces)
1 3/4 cups sweetened flaked coconut
What to Do:
1. Preheat oven to 350 degrees. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs, 1 at a time. Stir in vanilla.
2. Sift flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate and coconut.
3. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Bake until set, 10 to 12 minutes. Let cool on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.
Sorry there isn't a picture of the ones I made or my own personal testimony of their excellence, but the fact that they were gone so fast and my sister's comparison of it as "Neiman Marcus cookies to Daddy" should say something.
HAPPY BAKING!
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