Obviously I overbought when I got coconut a couple weeks ago. I’d envisioned coconut macaroons and coconut cake. The macaroons didn’t get done but the coconut cake did. Still, I have way too much coconut in the pantry.
This afternoon I was trying to think of something to use up the coconut. I also had some premium 90% cocoa dark chocolate that I knew we weren’t just going to snack on. So, I decided to try combining my coconut with my chocolate.
What resulted is a Dark Chocolate Chip Coconut cookie. If you’ve ever had the coconut cookies that are in the snack aisle at the grocery store you have an idea of the base taste of these. Then I added the dark chocolate that I’d broken into chips and voila! A tasty cookie treat!
These are delightfully chewy with a rich coconut flavor. The dark chocolate provides a surprising bite of bitter chocolate flavor that nicely compliments the sweet coconut taste. If you aren’t a fan of dark chocolate you might try some bittersweet baker’s chocolate or even milk chocolate chips.
I considered drizzling these with melted dark chocolate for a better presentation but was afraid it might be too chocolaty. If you use a less powerful chocolate a drizzle would be a great visual presentation as well as tasty.
So, here we go: Dark Chocolate Coconut Cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut
4 oz. Dark Chocolate (75% to 90% cocoa)
Preheat oven to 350°F. If using bar chocolate, crush into chips by breaking with hands then placing in bad and crushing with a mallet. Combine the flour, baking soda, and salt in separate bowl. In a medium mixing bowl, cream the butter, brown sugar, and white sugar together. Beat in the egg and vanilla until fluffy. Gradually blend in the flour mixture, then mix in the coconut. Fold in the crushed dark chocolate chips. Drop dough by tablespoons (or about 1 1/2 inch balls) onto an ungreased cookie sheet. Allow room for cookies to spread (about 2 to 3 inches). Bake for 10-15 minutes or until golden in color. Cool on wire racks.