The very first thing that you will notice about these cookies is the smell. Open the container or parcel that they are in and the glorious smell of coconut is almost overwhelming, in an amazingly delicious kind of way. Coconut overload. They are crunchy, with the soft bits of coconut sort of weaved though. The chocolate is just a bonus, but makes them pretty over-the-top, if you ask me.
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar (either light or dark)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
1 1/2 cups flaked sweetened coconut
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup semi-sweet chocolate chips
1 tablespoon butter
Preheat oven to 350F. Line baking sheets with silpat or parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. In the work bowl of your stand mixer, cream together the butter, sugars, egg and vanilla and coconut extracts. Once that is combined well, slowly add the flour mixture. When the flour and egg batter are well incorporated, add the flaked coconut.
Drop by teaspoonful onto the prepared baking sheets. Note that these will spread a lot use just teaspoons (unless you want huge cookies) and leave lots of space between them. They will also be very flat once baked. Bake for about 8-10 minutes or until browned. Let cool on the cookie sheets for a few minutes before moving to wire racks to cool completely.
Once cooled, arrange cookies on wax paper in a single layer. Melt chocolate chips and butter in a double boiler and fill into a ziplock bag. Cut a very small corner off the bag and drizzle cookies with the chocolate. Let cool and harden completely before moving to storage.