Double Chocolate Coconut Cookies

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 2 cups white chocolate chunks (about 9 ounces)
• 1 3/4 cups sweetened flaked coconut
• 1 3/4 cups coarsely chopped walnuts (about 6 ounces)

1. Preheat oven to 350F.
2. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes.
3. Mix in eggs one at a time.
4. Stir in vanilla.
5. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
6. Mix into butter mixture on low speed until well combined.
7. Stir in chocolate, coconut, and walnuts.
8. Using a 1 1/2-inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart.
9. Flatten slightly.
10. Bake until set, 10 to 12 minutes.
11. Let cool on sheets on wire racks 2 minutes.
12. Transfer cookies on parchment to racks to cool completely.
13. Cookies can be stored in airtight containers at room temperature up to 1 week.

unsalted butter, granulated sugar, brown sugar, eggs, vanilla, flour, cocoa powder, baking soda, baking powder, coarse salt, white chocolate, coconut, walnuts

Taken from www.epicurious.com/recipes/food/views/double-chocolate-coconut-cookies-389338 (may not work)