Triple Chocolate Coconut Cookies
If you have approximately 29 minutes to spend in the kitchen, Triple Chocolate Coconut Cookies might be a spectacular lacto ovo vegetarian recipe to try. This recipe serves 48. This hor d'oeuvre has 138 calories, 2g of protein, and 9g of fat per serving. For 24 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 372 people have tried and liked this recipe. A mixture of granulated sugar, hazelnuts, dutch process cocoa powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Bake or Break. Overall, this recipe earns a not so amazing spoonacular score of 15%. Triple Peanut Triple Chocolate Chip Cookies, Triple Stuffed M&M Chocolate Chip Cookies, Toffee Cookies & Peanut Butter Cup Cookies, and Triple chocolate coconut brownies are very similar to this recipe.
Servings: 48
Preparation duration: 15 minutes
Cooking duration: 14 minutes
Ingredients:
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chunks
1/4 cup unsweetened Dutch-process cocoa powder
2 large eggs
1 & 3/4 cups all-purpose flour
1/2 cup granulated sugar
3/4 cup coarsely chopped hazelnuts
3/4 cup packed light brown sugar
1 cup milk chocolate chunks
3/4 cup coarsely chopped pecans
1/2 teaspoon salt
1 & 3/4 cups sweetened flaked coconut
1 cup unsalted butter, softened
1 teaspoon vanilla extract
Equipment:
oven
baking paper
baking pan
hand mixer
whisk
Cooking instruction summary:
Preheat oven to 350. Line baking pans with silicone liners or parchment paper.Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.Stir in coconut, chocolates, and nuts.Using 2 tablespoonfuls at a time, drop dough about 2 inches apart onto prepared pans. Flatten each slightly.Bake 12 to 14 minutes, or until cookies are set. Cool on pans on wire racks for 5 minutes. Then transfer cookies to wire racks to cool completely.
Step by step:
1. Preheat oven to 35
2. Line baking pans with silicone liners or parchment paper.
3. Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition.
5. Mix in vanilla.Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.Stir in coconut, chocolates, and nuts.Using 2 tablespoonfuls at a time, drop dough about 2 inches apart onto prepared pans. Flatten each slightly.
6. Bake 12 to 14 minutes, or until cookies are set. Cool on pans on wire racks for 5 minutes. Then transfer cookies to wire racks to cool completely.
Nutrition Information:
covered percent of daily need
