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1
Preheat oven to 350F.
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2
Line 2 large rimmed baking sheets with aluminum foil or parchment paper.
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3
Combine chopped walnuts, flour, toasted coconut, baking powder, and salt in medium bowl and stir until well blended.
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4
Combine butter, chopped unsweetened chocolate, and 1 cup chocolate chips in heavy medium saucepan.
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5
Stir over low heat until butter and chocolate are melted and smooth.
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6
Remove saucepan from heat.
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7
Whisk instant coffee crystals and vanilla extract in medium bowl until coffee crystals dissolve.
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8
Add sugar and eggs.
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9
Using electric mixer, beat until mixture thickens, about 2 minutes.
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10
Beat in melted chocolate mixture, then chopped walnut mixture.
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11
Stir in remaining 1 cup chocolate chips and peanut butter chips.
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12
Mound 2 tablespoons dough for each cookie onto prepared baking sheets, spacing 2 inches apart.
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13
Bake cookies until puffed and cracked but still soft in center, about 15 minutes.
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14
Let cookies cool on sheets 10 minutes.
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15
Using spatula, transfer cookies to rack and cool.
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16
(Can be made 2 days ahead.
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17
Store in airtight container at room temperature.)
