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1
Preheat the oven to 350 degrees F.
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2
Spread the coconut on another rimmed baking sheet and toast in the oven until light brown and fragrant, about 7 minutes.
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3
Keep checking every couple of minutes & stir as needed b/c the sides brown quicker than the middle of the sheet.
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4
Set aside to cool.
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5
Spray a 12 X 17-inch rimmed baking sheet with nonstick cooking spray, line with parchment paper, and spray again.
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6
Set aside.
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7
Sift together the flour and baking powder and set aside.
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8
Melt the butter, bittersweet chocolate, unsweetened chocolate, salt, and cayenne, if so desired, together in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally to blend.
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9
When completely melted and smooth, remove from the heat.
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10
Whisk eggs until frothy.
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11
Add the sugar and continue to whisk until the mixture is pale yellow, thick, and doubled in volume.
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12
Add the vanilla to the eggs and mix to incorporate.
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13
Add 1/2 cup of the melted chocolate & mix to incorporate.
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14
This will keep the eggs from cooking into chocolate scrambled eggs.
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15
Then, in a slow, steady stream, add the rest of the melted chocolate and whisk to fully incorporate.
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16
Fold in the flour mixture, the cooled toasted coconut, and chocolate chips.
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17
Spread the batter evenly into the prepared pan and bake for 15 minutes, then rotate the pan and bake until a tester comes out barely clean, another 10 minutes.
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18
The surface should be dry to the touch.
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19
Cool in the pan and serve.
