Double Chocolate Coconut Cookies

 These decadent Double Chocolate Coconut Cookies are a combination of crispy and chewy. Studded with white chocolate and sweetened coconut these are sure to be a hit this holiday season.

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I can't believe this week will be the beginning of December. We finally got the Christmas tree up this past weekend. This year I feel like time is going by so quickly, so I am a little anxious that I won't get everything done before Christmas eve. Especially being back to work. While I love my job, I am exhausted by the end of the week and the thought of baking for the holidays sometimes isn't very appealing. This past weekend however, I was in the holiday mood and wanted to experiment with cookies, since I always make sure to bring a cookie tray to any celebration we attend. 

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 separated the cookies into a few dollar store treat boxes and wrapped them up to share with friends and family. Everyone agreed that these cookies are holiday cookie tray worthy!

Equipment needed for this recipe

• stand mixer or hand mixer
• mixing bowl
• measuring cups for dry and wet ingredients
• measuring spoons
• medium cookie scoop
• baking sheets
• parchment paper
• cooling rack
• plastic spatula

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.