Chewy chocolate chip coconut cookies

I meet a lot of couples where one person loves sweets but the other person does not have quite the sweet tooth.  This seems like a great balance--I wish Ben and I had that balance.  Or any balance.
We both love chocolate.  We crave chocolate. We used to order a dessert almost every time we went out to eat (which was just about every Friday and Saturday night).
Trying to cut out toxins from our diets has drastically changed our 'eating out' schedule, as well as how often we order desserts.  But don't be mistaken--we still eat desserts! And we even sometimes still order desserts from restaurants..usually for a special occasion, like a friend's birthday. 

yummy chocolate caramel brownies with ice-cream for a friend's birthday

The way that we usually continue to get our chocolate fix is through baking desserts at home.  There is so much more that you can control when making your own desserts (not including quantity eaten).  Take the recipe below that I found on the back of a bag of Ghirardelli Semi-Sweet Chocolate Chips.  I switched out the type of flour, decreased the amount of sugar, added unsweetened shredded coconut, and the cookies came out tasting amazing, but also much healthier!
So while it's still not healthy to eat a bunch of these everyday, it is much healthier to eat 1 or 2 of these when having a chocolate craving rather than eating a store bought or box dessert.
I made a bunch of these for Ben to bring to the guys/gals on their last day at the shooting range and from what I hear, everyone loved them! 

Have you made any 'healthy' desserts lately that are worth sharing?

Chewy Chocolate Chip Coconut Cookies
modified from bag of Ghirardelli semi-sweet chocolate chips
2 cups whole wheat flour
1/4 cup white flour
1 tsp baking soda
1 cup butter, softened
2/3 cup sugar
2/3 cup brown sugar, packed
2 tsp vanilla extract
2 eggs
2 cups dark chocolate chips
1/2 cup unsweetened shredded coconut

Directions

1. Preheat oven to 375F.  Mix flour with baking soda and set aside.  
2. Beat butter with sugar and brown sugar at medium speed until creamy.  Add vanilla and eggs, mixing on low speed until incorporated.
3. Gradually blend dry mixture into creamed mixture.
4. Stir in chocolate chips and coconut.  Drop by tablespoon onto ungreased cookie sheets (I used a Silpat mat).
5. Bake for 7-9 minutes or until golden brown.

mix dry ingredients

mix wet ingredients

nice and fluffy

stir in chocolate chips and coconut

perfection

best time to eat

ready to go to the range

dunking is not a choice, it's a must