Unfortunately this recipe doesn’t taste quite as ridiculously good.
BUT… they’re a pretty good substitute:)
Also – I have a HUGE blogger faux pas. I got this recipe when I came back from Hawaii (more than 2 years ago). I copied the recipe and printed it out… without the source. When I was getting ready to post it this time, I scoured the internet for the recipe and for the life of me could.not.find.it.
SO! If you are the creator of this recipe or have seen it somewhere on internet land, please leave a comment and let me know so I can give credit where credit is due!
Levian Bakery’s Dark Chocolate Coconut Cookies
- 2 1/2 c. flour
- 1/2 c. dark cocoa powder
- 1/4 t. baking powder
- 1 t. salt
- 2 sticks butter, softened
- 1 1/4 c. sugar (do less if using sweetened coconut)
- 2 eggs
- 1 c. semi sweet chocolate chips
- 1 c. + 2 T. shredded coconut
- 1 c. large pecan pieces (optional)
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a medium bowl, cream the butter and sugar together until well blended and fluffy. Add the eggs and beat until well incorporated.
- Beat in cocoa powder.
- Sift in flour, salt and baking powder until just combined. Gently fold in the remaining ingredients.
- The batter will be very thick, so you may need to use your (clean) hand to fully mix together. Use cookie dough scoop and press down lightly. (These cookies don’t change shape in the oven).
- Bake in the oven for about 8-12 minutes. DO NOT over bake. Take them out when they are barely set and look mostly dry on top. Let cool on cookie sheet for about 3-5 minutes then transfer to wire cooling rack. These cookies are best right after the oven or a day after they’re baked!