These cookies are so fun to make and I think they look very cute as well! Very chewy and even when you don’t like the texture of coconut, you will still love these cookies. It’s proven 🙂

They kinda grow on you, when you’re not hooked after the first one, you can’t stop eating them after the second one 🙂 They have this awesome aftertaste.

I thought it would be a lot of work but the cookie doughs were ready real fast 😉

triple-4 Do not preheat oven – this dough must chill before baking.

Yield: 5-6 dozen cookies

1 cup chocolate chips

1 cup butter

1/2 cup brown sugar

1 1/2 cups white sugar

2 tsp vanilla extract

1/2 tsp salt

1 teaspoon baking soda

2 beaten eggs

3 1/2 cups flour

Melt the cup of chocolate in a butter. Stir until smooth and let the mixture cool.

triple-1Combine sugars, add vanilla extract, salt, baking soda and beat in 2 beaten eggs. If the chocolate mixture is cool enough add it to the sugar mixture.

Add the flour half a cup at a time, stirring every time.

Cover your bowl and refrigerate it. I chilled it overnight but an hour is good too. It got a bit too hard so I microwaved it a little bit before starting to form the balls.

The coconut filling must chill as well.

Coconut filling:

2 cups shredded coconut

1 cup white sugar

1 cup flour

1/2 stick cold butter

2 beaten eggs

In a food processor mix together coconut, sugar and flour. Pulse several times so that the coconut flakes are no longer a quarter inch.

Cut the butter into four pieces and add them to your work bowl. Pulse again till the mixture looks like coarse meal. Add the beaten eggs. Mix.

triple-2When you’re ready to bake, preheat oven to 350 F degrees.

Form balls of chocolate dough, 1 inch in diameter, with your hands. Place them in a greased cookie sheet, 12 to a standard sheet. Press them down with your impeccably clean hand.

Form balls of coconut mixture, just a bit smaller than the chocolate balls you made. Place them on top of each squashed chocolate ball. Now squish these down.

triple-3Make 12 more chocolate balls, the same size as the first ones and put them on top of the squashed coconut balls. Press them down slightly to make a little “sandwich”. I also added a M&M on top, I thought it was very cute 🙂

Bake 9 – 11 minutes. Let them cool for a few minutes and then use a spatula to move them to a wire rack to complete cooling.

If you have any coconut/chocolate mixture left, form balls, press it down and bake for them 350 F for 10 minutes as cute extras 😉

triple-5This was the last recipe from the first Joanne Fluke book “Chocolate Chip Cookie Murder”.


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