I was suffering from an insatiable sweet tooth this afternoon, and had to do something about it. After flipping through my copy of Martha Stewarts Cookies cookbook, I could not pass these up; chocolate, coconut, and walnuts, what more could you ask for in a cookie! Plus I got to use my awesome professional Kitchenaid my mom gave me for Christmas last year. This recipe is perfect as-is, but I used regular semi-sweet chocolate chips instead of white chocolate since I did not have any in stock.
If you do not have a silpat, I highly recommend getting one. I bake all my cookies on them and they prevent the cookies from sticking to the pan. They slide right off the silpat and it prevents the bottoms from burning...perfection!
Silpat tip: Before using your silpat for the first time, set your oven to 400° and place it directly onto the oven rack. Leave it in for about 20 minutes. The silpat will smoke and emit a slight odor, but after will be ready for your first baking excursion!
I recommend trying these. They are simple to prepare, and the result is great. Be careful to not over-bake as these cookies should be a bit on the chewy side and not crispy. I baked mine for 11 minutes rotating the sheet half way, but your oven temperature may vary. Whenever I bake cookies, I make sure to watch the first batch carefully so I can relax for the remaining batches and know that they will come out perfectly. You can find Martha Stewart's cookie recipe here. Enjoy!
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