These moist, fudgy cookies were inspired by a Mounds candy bar. They mimic the combination of sweet coconut and chocolate.
 
12 oz. semisweet chocolate, chopped
3/4 cup packed brown sugar
1/4 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1 cup sweetened flaked coconut
1/2 cup semisweet chocolate chips
 
1. Heat oven to 350°F. Place chopped chocolate in microwave-safe bowl; microwave on medium 3 to 5 minutes or until almost melted. Stir until smooth. Cool slightly. Stir in brown sugar, butter, eggs and vanilla until smooth.
 
2. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Stir in coconut and chocolate chips. Drop heaping tablespoonfuls of batter onto baking sheets.
 
3. Bake, 1 sheet at a time, 12 to 15 minutes or until cookies are set. (Be careful not to burn cookies because batter is dark.) Place baking sheet on wire rack; cool completely.
 
 18 cookies
 
 PER COOKIE: 210 calories, 11.5 g total fat (7.5 g saturated fat), 2 g protein, 28.5 g carbohydrate, 30 mg cholesterol, 50 mg sodium, 1.5 g fiber