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1
Preheat oven to 350 degrees.
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2
Line two baking sheets with parchment paper or a silicone liner.
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3
Spread 1 cup of the coconut on one of the baking sheets.
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4
Toast in oven for 8 to 10 minutes, until fragrant and slightly browned in parts.
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5
Cool completely.
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6
Place the remaining 2 cups of untoasted coconut in a bowl.
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7
Whisk together the flour, cocoa powder, baking powder and salt in a bowl, then whisk in the remaining cup of toasted coconut.
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8
Combine the butter and sugars in mixer on low for 2 minutes or until fluffy.
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9
Add eggs one at a time, beating on low to incorporate after each addition, then add the vanilla extract.
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10
Stop periodically to scrape down the bowl as needed.
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11
Add the melted chocolate; beat on low speed until incorporated, then add the flour-coconut mixture, beating until just combined.
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12
Stir in chocolate chips until evenly distributed.
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13
Scoop 28 to 32 generous tablespoons of the dough onto the baking sheets.
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14
Shape each mound into a ball, then roll each one in the bowl of untoasted coconut until evenly coated.
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15
Arrange the balls 2 inches apart on the baking sheets.
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16
Bake one sheet at a time for 12 to 15 minutes, until the edges are just set but the centers seem raw.
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17
Cool completely on the baking sheet before serving or storing.
