Instructions
Melt Chocolate and Butter. Use a microwave-safe bowl and microwave a few times 30 seconds each time and mix until smooth.
Cool it for 10 minutes.
In a large bowl whisk eggs, vanilla, and sugar. I’ve used an electric hand mixer.
In the small bowl add flour, baking powder, and salt, mix together.
Add cooled melted chocolate mixture to egg mixture and stir with a hand mixer to combine.
Slowly add flour mix to the batter and then chocolate chips, if desired.
Cover and chill. Make chocolate batter the day before baking or chill for at least 4 hours.
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper.
Add 1 Cup of powdered sugar to a medium bowl.
Scoop a tablespoon of batter and drop into a bowl, roll in powdered sugar to coat on all sides.
Make into a ball (don’t overwork it, be gentle).
Place a ball onto parchment paper.
Push in the center gently, add chopped pecans and coconut flakes.
Make sure not to overcrowd, leave space in between since cookies will expand in size.
Bake at 350F for 10 to 13 minutes for each batch.
They will be soft when you take them out. They will harden as they cool.
Do not Overbake!
Cookies will expand and the tops will “crack” leaving the cracked pattern.
Transfer gently to a wire rack to cool.
Cookies will last about 1 week (covered in an airtight container on the countertop at room temperature).
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