8 ounces semisweet chocolate, chopped
1/4 cup unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups chocolate chips
1 cup sweetened shredded coconut, divided

How to make it

Melt chopped chocolate and butter in the top half of a double boiler set over hot, barely simmering water. Whisk until melted and smooth.
In a medium bowl, whisk together flour, baking powder and salt.
In the bowl of an electric mixer, beat eggs, brown sugar and vanilla until fluffy.
Mix in melted chocolate-butter mixture.
Add in flour mixture until just combined.
Stir in chocolate chips and 1/2 cup coconut.
Scoop into golf-ball-size dough balls, press a handful of coconut over each dough ball, cover and chill for several hours or overnight.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Evenly space frozen dough balls on baking sheets. Bake for 10-12 minutes. Cool on baking sheet for 5 minutes then remove to wire rack to cool completely.

Related Post:
Pumpkin Bread IV

Source :


Perfect Lemon Bars