1/2 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg, at room temperature
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 cup sweetened shredded coconut
1 cup bittersweet chocolate chips
Preheat the oven to 350. Line 2 cookie sheets with parchment paper. In a medium-sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the chips and coconut.
Form cookies by placing roughly one heaping tablespoon of dough one inch apart. We used this medium cookie scoop, leveled off. Bake 13 minutes or until the cookies look basically set but perhaps still puffy in the center, these cookies do not spread much. Slide them out on the parchment paper on to a wire rack and allow them to cool 1-2 minutes on the parchment on the wire rack before removing the parchment and allowing them to cool directly on the wire rack.
Yield: about 2 dozen cookies