Chocolate is quite a wonderful ingredient. And it can be enjoyed in many ways. For this week's installment of the 2012 Cookie Challenge, the kitchens of Full Moon Cuisine took chocolate two ways and added an element to enhance the harmony. And the best part? These treats can be ready to serve in under an hour and will easily impress your diners! Here's what you'll need:

- 2 sticks of butter (at room temp)
- 1 cup light brown sugar (lightly packed)
- 1 cup granulated sugar
- 2 large eggs (at room temp)
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 2/3 cup unsweetened cocoa
- 2 cups white chocolate chips (or one 11 oz bag)
- 1 cup toasted coconut (recipe follows)
- Pinch of salt

Note: This recipe will make approximately 3 dozen cookies.

To begin, let's make our toasted coconut. Preheat your oven to 300 degrees F and sprinkle 1 cup of shredded coconut on a baking sheet in an even, thin layer. When ready, place your sheet into the oven and allow to bake for 5-10 minutes, stirring every couple of minutes. Now coconut can burn quickly, so keep your eye on it! You'll want to remove the tray when the coconut has browned, not burned.

After, crank up your oven to 350 degrees F. In a bowl, combine your dry ingredients (flour, salt, baking soda, and cocoa) and mix thoroughly, before setting it aside. In a large bowl, use an electric mixer to cream together the butter and both kinds of sugar until they are light and fluffy. Next, add in the eggs one at a time, mixing until each is combined before adding the next. Following this, add in your vanilla. Scrape down the sides of your bowl as you add in your dry ingredients (in thirds or fourths) and mix just until the dry have been incorporated. For the grand finale, mix in your cooled, toasted coconut and the white chocolate chips.

On a parchment paper lined baking sheet, use a 1 1/2 tbsp cookie scoop to portion out your dough. Once you have your sheet filled (I managed to make 4 rows of 4), use moistened fingers to gently press the balls of dough down (this will help them to spread more evenly), and place into your preheated oven to bake for approximately 15 minutes. Be sure to turn them around halfway through. When done, allow them to rest on the baking sheet for a few additional minutes to finish firming up before you transfer them to a wire rack to cool completely.

Toasted coconut and white chocolate hosted in a rich chocolate cookie. What more could your diners ask for in a treat? And since these go together so quickly, you can always have more ready in a flash. And what should you do if you have leftover toasted coconut? It makes a great topping for anything from cakes to ice cream! To help keep these treats ready, the kitchen will be staying open late. Care to place an order?

Want to know what this challenge is all about? Check out my journal and feel free to send in recipes for cookies! http://www.furaffinity.net/journal/3096204/