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Wednesday, December 7, 2016

Double Chocolate Coconut Cookies

These decadent cookies are crispy and chewy. Studded with white chocolate and sweetened coconut

Double Chocolate Coconut Cookies, Cookie Exchange


Wow I can't believe the holidays are already upon us. I've been busy shopping, prepping for staff parties, and baking for cookie exchanges. I love cookie exchanges! This year one of my best girlfriends decided to host one at a local coffee cafe. We are each to bring 10 cookies, for everyone attending. So we arrive with 80 of our own cookies, and leave with a variety of 80 cookies from everyone else. I'll be tossing mine in the freezer, for when company drops by.


Double Chocolate Coconut Cookies, Cookie Exchange


I decided to make two different cookies, so everyone will be receiving 5 Chocolate Peanut Butter Pretzel Cookies and 5 of these Double Chocolate Coconut Cookies. I had originally planned to make white chocolate cranberry cookies, certain I had cranberries in the pantry, but I was mistaken. With the dough almost complete I racked my brain to think of what I could throw into the dough to make it taste amazing. I decided to add some cocoa powder with the flour, white chocolate chips and coconut. The dough was a bit thick, so I added a generous splash of my favourite coconut Rum.

Let me tell you, these cookies smelled beyond amazing while cooking. Once cooled, these cookies are crispy, but chewy at the same time. The white chocolate paired with the coconut, adds a wonderful and decadent flavour to the chocolate dough. I'm very happy I have a dozen leftover for the family, because I am absolutely in love with these cookies!

I made a double batch, which yielded 5 dozen cookies (using a medium cookie scoop).


Double Chocolate Coconut Cookies, Cookie Exchange


Double Chocolate Coconut Cookies

1 C butter
1 C brown sugar
1 C white sugar
2 egg
2 tsp vanilla
3 Tbs coconut Rum (I used Blue Chair Bay)
3 C flour
1/3 C cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 C white chocolate chips
1 C sweetened coconut

Preheat oven to 350 degrees F.

In a mixer bowl, fitted with a paddle attachment (you can also use a hand mixer), beat the butter until soft and smooth. Add in the brown sugar and white sugar, beating until mixture is light in colour. Beat in the eggs, vanilla and coconut Rum.

In a separate bowl sift together the flour, cocoa powder, baking powder and salt. Add to the wet mixture, mixing on low speed; until fully combined. Mix in the white chocolate chips and coconut; until evenly distributed.

Using a medium cookie scoop, place cookie dough onto parchment lined cookie sheets, 1 1/2 inches apart. Bake for 9-10 minutes; until bottoms are lightly golden and tops start to crackle. Let cool a few minutes on the baking sheets, before removing to a wire rack to cool completely.


Double Chocolate Coconut Cookies, Cookie Exchange