Preparation Steps

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
• In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3–4 minutes.
• Beat in the eggs one at a time, then add the vanilla and mix until combined.
• In a separate bowl whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Fold in the chopped German sweet chocolate (or chips), toasted pecans, and toasted shredded coconut until evenly distributed.
• Use a 1.5 tablespoon scoop (or spoon) to drop rounded dough portions onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft. Rotate the pans halfway through baking for even color.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Serve warm or at room temperature. Store in an airtight container up to 3 days at room temperature or freeze for longer storage.