• Cooking Time: 18 minutes
  • Servings: 48 3" cookies
  • Preparation Time:


I thought I had bittersweet chocolate at home so I didn't buy any. But I didn't. Therefore, instead of having chunks of chocolate in this amazing cookie, I had a Mexican chocolate flavored dough. Which was wonderful. But I still wanna bake these again the way they are intended in the cookbook. You see...I had just bought some Mexican Chocolate (had no idea what for at the time....but I figured these cookies would be a great way to put the chocolate to the text). Only I didn't know that the kind of Mexican chocolate I purchased is intended for hot chocolate and it is not that great to in cookies. Apparently, the chocolate is a bit grainy. But this was the chocolate I had at home (I seriously did not want to go to the store again). Soooo, with a little help from my wonderful baking buddies....whom I can go to with all sorts of questions and someone will have an answer....I was informed that I could stick the Mexican chocolate in a food processor, grind it up and use it that way (Thank you're the bestest!!!). Which I did. With delicious results.


  • 2 1/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup butter, at room temperature
  • 1 cup firmly packed brown sugar (dark or light...whatever you have)
  • 1 cup sugar
  • 2 TB corn syrup
  • 2 tsp vanilla extract
  • 2 lg eggs
  • 1 1/2 cups bittersweet chocolate chunks (or 6.2 oz of Mexican chocolate)
  • 1 1/2 cups macadamia nuts, lightly toasted and chopped
  • 2 cups coconut, lightly toasted


  • Preheat the oven to 350' F. Cover 2 cookie sheets with parchment paper (or grease them)
  • To toast the nuts and coconut, spread on a cookie sheet and bake at 350' for about 10 minutes or more. Shake the pan part way through to ensure you get an even toast.
  • In a large bowl, combine your flour, ground Mexican chocolate if that's the route you're taking, baking soda and salt
  • In a large bowl, combine your flour, ground Mexican chocolate if that's the route you're taking, baking soda and salt
  • Then add the flour mixture to the creamed butter mixture until just combined. In other words...don't over mix.
  • Stir in the nuts and coconut and chocolate chunks (if that's the route you're going).
  • Using a small ice cream scoop, or 2 tablespoons, scoop and drop the dough onto your prepared cookie sheets. Leave at least 2 inches...if not more (don't skimp on the will need it!!) and bake them for about 18 minutes or until the edges start to brown.
  • Allow to cool for 10 minutes before removing from the cookie sheet

Categories: Cookies  Dessert 

Author Credit: Tate

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