Based on the popularity of my Coconut, Walnut, and Chocolate Cookies, I knew the combination of coconut, nuts, and chocolate was a hit worth revisiting. And I was right. Some twists and tweaks and I came up with another crowd-pleasing recipe.
In the source recipe, I used three kinds of chocolate: milk, dark, and semisweet. But as I pulled all my ingredients out of the pantry, I discovered that the only chocolate I had was cocoa powder and some Nutella. I had hazelnuts instead of walnuts and some coconut, a bag of peanut butter chips, and the last of a box of Peanut Butter Cap'n Crunch cereal.
I didn't feel like running out to the grocery store at that point, so I decided to add another challenge to this recipe redo and use only what I had on hand. It's a good thing I found butter and eggs in the fridge! (Hmm...but that's another challenge.)
Yup. That's a really roundabout way to develop a new recipe, but it really worked!
Makes 4 dozen cookies. (To see this recipe in process, check out Picturing Nutella, Peanut Butter, Hazelnut, and Coconut Cookies.)
1 stick butter
1 cup dark brown sugar
2/3 cup Nutella
2 tablespoons milk
1 tablespoon vanilla
1/4 teaspoon coconut extract
|2 cups roughly chopped hazelnuts
1 1/2 cups oatmeal
1 1/4 cups coconut
1 cup finely ground PB Cap'n Crunch cereal
1 cup peanut butter chips
3/4 cup flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
- Preheat oven to 350º.
In your Kitchen Aid or a large mixing bowl, cream together the creamables.
In a small bowl, combine the wet ingredients. Whisk together until smooth.
Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Scoop dough into balls--about 2 tablespoons each.
- Place the dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes, or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.