Coconut-Chocolate Chip Cookies

I whipped up these cookies after my boyfriend had a bad day at work - I say that coconut and chocolate cure all ills!  Unlike pretty much every cookie in the world, these cookies are actually best after they cool, making them the perfect candidate for baking before you plan to eat them.  I tried one warm and gooey a few minutes after they came out of the oven, and thought the cookies were relatively blah - certainly nothing special.  However, after they cooled, they were amazing!  The cookies stay wonderfully chewy, and the bittersweet chocolate chunks are a fantastic balance to the sweet coconut - and the cookies are serious addictive.  Be aware that the cookies don't taste overly sweet, so these aren't for you if that's what you're looking for.  Do take the extra time to chop up a really good bar of dark chocolate rather than using chocolate chips - it really makes a difference here, both in flavor and appearance!

Coconut-Chocolate Chip Cookies (adapted from Elizabeth's Edible, original recipe here)
Makes about 20 cookies

1 cup flaked sweetened coconut
1/2 cup all purpose flour
1/2 cup oat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup brown sugar, packed
1/4 cup unsalted butter, softened
1 tsp vanilla extract
1 large egg
4 ounces bittersweet chocolate, coarsely chopped

1. Preheat the oven to 350 degrees.  Spread the coconut in an even layer on a baking sheet (use one with raised sides to prevent accidents!).  Toast in the oven until browned, being sure to check often to avoid burning - it goes pretty fast once it starts to brown!  Set aside to let cool, and leave the oven on.
2. Whisk together the flours, baking powder, baking soda, and salt in a small bowl and set aside.
3. Cream together the sugar and butter.  Add the vanilla and beat to combine.  Add the egg and beat until well combined.
4. Add the chocolate and coconut to the batter and mix well.
5. Drop spoonfuls of dough onto a foil-lined cookie sheet, leaving lots of space between them as the cookies do spread.  Bake for about ten minutes, or until the cookies are not wet on top but still relatively pale.