The elegant combination of Valrhona cocoa powder, thick coconut shavings and dark chocolate chunks make these cookies perfect for a holiday cocktail party. Bonus: They stay chewy for days. Slideshow:  More Delicious Cookie Recipes 

Sarah Bolla
April 2014

Gallery

© Sarah Bolla

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
Makes 24
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Line two large baking sheets with parchment paper and set aside. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. Add the coconut shavings and 4 ounces of chocolate chunks to the bowl and set aside.

    Advertisement
  • In a large bowl, stir together the coconut oil, brown rice syrup, brown sugar, water and coconut extract until well combined. Add the dry ingredients, and mix until evenly incorporated.

  • Scoop the dough into balls with a 1 1/2 tablespoon-size cookie scoop. Arrange the scoops of dough onto baking sheets at least 2 inches apart. Top the cookies with the remaining ounce of chocolate chunks and gently press the pieces into place. Bake for about 8 minutes, and until the chocolate chunks have lightly melted. Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Make Ahead

The cookies will keep covered and stored in an airtight container for up to 3 days.

Advertisement
Advertisement