Gluten-Free Chocolate Coconut Chubbies

• 12 ounces dark chocolate, roughly chopped
• 8 tablespoons unsalted butter
• 2.5 tablespoons instant espresso powder (Medaglia D' Oro is my favorite)
• 1/2 cup oat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 3 eggs
• 1 cup white sugar
• 2 tablespoons vanilla extract
• 2 cups dark chocolate chips
• 2 cups unsweetened shredded coconut, toasted

1. Melt butter, chocolate and dissolved espresso over a ban marie (hot water bath). While the chocolate mix cools, sift and mix dry ingredients in another bowl.
2. Whip eggs on medium high with a stand mixer until foamy and thickened (about 30 seconds). Increase speed to high and gradually add in sugar. Whip for 3 minutes until very thick. Add vanilla. Reduce mixer speed and beat in tepid chocolate.
3. Change to paddle attachment and slowly add in dry mixture.
4. Use a wooden spoon to mix in coconut & chocolate chips. (If you use a stand mixer, the chips or nuts will bang up against the bowl and paddle)
5. FOR BIG COOKIES:rnScoop 2 inch balls. 6 to a half size sheet pan. Bake at 350 F for 12 minutes or until lightly set, rotating pans and racks halfway through. Cookies will be a little gooey in the center.
6. FOR BITE SIZE COOKIES:rnScoop 1 inch balls. 10 to a half size sheet pan. Bake at 350 F for 9 minutes or until lightly set, rotating pans and racks halfway through. Cookies will be a little gooey in the center.
7. Let cookies cool until set. Enjoy with a tall glass of cold milk or a scoop of ice cream. Cookies will keep in a tightly sealed container in the fridge.

chocolate, unsalted butter, espresso powder, flour, baking powder, kosher salt, eggs, white sugar, vanilla, chocolate chips, coconut

Taken from food52.com/recipes/37324-gluten-free-chocolate-coconut-chubbies (may not work)