1 1/2 cups butter
1 cup white sugar
1/2 cup all-purpose flour
1 cup confectioners' sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
8 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon baking powder
2 teaspoons cream of tartar
2 eggs, beaten
1 cup milk
1 cup white chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Sift together the butter, sugar, and flour; set aside. In a large bowl, cream together the 1/2 cup of the whipping cream with the orange zest until smooth. Beat in the eggs and 1 cup milk. Beat in the flour mixture, then stir in the flour mixture. Beat in the cocoa, cocoa sauce, milk and unsweetened coconut extract. Stir just enough to stir into the creamed mixture. Drop by rounded spoonfuls onto the cookie sheet.
Bake for 15 to 18 minutes in the preheated oven, until the edges are golden brown. Cool on the baking sheet for 10 minutes before removing to a wire rack. Cool completely before removing from the cookie sheet. Press the warm cookie onto the lightly waxed surface. Cool completely.