1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar 3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all purpose flour
1 /4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 /2 teaspoon baking powder
1 /2 teaspoon coarse salt
2 cups sweetened flaked coconut
1 3/4 cups coarsely chopped walnuts (abt 6 oz)

Preheat oven to 350. Put butter and sugar in the bowl of an electric mixture fitted with the paddle attachment; mix on medium speed until smooth, about 2 minutes. Mix in eggs one at a time. Stir in vanilla. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Mix into butter mixture on low speed until well combined. Stir in chocolate, coconut, and walnuts.

Using a 1 1 /2 inch ice cream scoop, drop batter onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly. Baking until set, 10 to 12 minutes. Let cook on sheets on wire racks 2 minutes. Transfer cookies on parchment to racks to cool completely. Cookie can be stored in airtight containers at room temperature up to 1 week. Makes 5 dozen cookies.