1 cup unsalted butter at room temperature
1 cup golden yellow sugar (or brown sugar)
1 egg, room temperature
1 teaspoon pure vanilla extract
1 cup all purpose flour
1 cup shredded sweetened dried coconut
1 cup cocoa powder
1 teaspoon sea salt
1 1/2 cups semi sweet chocolate chips
Makes 2 dozen cookies.
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Using a stand mixer or handheld beaters, cream the butter and sugar on high speed until light and fluffy. Add the egg until incorporated. Add pure vanilla extract to combine.
In a medium bowl, sift the flour, coconut, cocoa powder and salt to combine. Slowly add the dry ingredients to the butter mixture until combined. Add the chocolate chips until combined. Using a small ice cream scoop or clean hands, dole out 2 inch round balls of batter evenly spaced on baking sheets, a dozen per sheet. Flatten each cookie with fork dipped in warm water if so desired. Bake in oven for 11-14 minutes, depending on how hot your oven is, turning pans halfway through. Remove from oven and let cool on baking sheets.
Adapted from Poppytalk