My “biggie” cookies seem to be popular. You know the type: bakery-style BIG cookies that you buy individually and may not be able to eat in one sitting. Or maybe you can. I’m not judging. This time, I decided to go with a new type with coconut in and on the cookies, as well as coconut white chocolate wafers in addition to the dark chocolate wafers. They are big. They are delicious. They are worth the effort to make. nom nom!
Ingredients
4 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon salt
2 cups shredded sweetened coconut, lightly toasted
2 cup (4 sticks) butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
2 teaspoon vanilla extract
1 tablespoon coconut extract
4 large eggs
20 ounces (2 bags) Ghiradrdelli Dark Chocolate Melting Wafers
20 ounces (2 bags) Coconut Melting Wafers (such as Meltables from Michael’s)
Directions
Line a baking sheet with wax paper (note: this baking sheet is not what you will bake on. This is for chilling)
Combine flour, baking soda, and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in toasted coconut and half of both the chocolate and coconut wafers.
Using a 3-tablespoon up to a 1/4 cup measure, disher or ice cream scoop, scoop dough into mounds. Place onto the wax-paper lined baking sheet. Chill for a minimum of 4 hours or overnight.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper. Move 4 or 5 cookie dough mounds to each baking sheet. Bake for 14 to 18 minutes or until golden brown. Take out of the oven and immediately place 2-4 additional chocolate and coconut wafers on the cookies, so they will melt in and then harden again as the cookies cool. Remove to wire racks to cool completely.
