Time for another sweet treat! The toasted coconut sounded amazing and not too far off the "normal" cookie chart. Ty always wonders why I don't stick with the painfully normal chocolate chip cookies or apple pies. I tell him its something he will never understand... maybe with time but probably not :) These cookies were really easy to make but I would double the batter because I only got 24 petite cookies out of it and I needed more to share!
Toasted Coconut Chocolate Chunk Cookies
1 Cup flaked sweetened coconut
1 Cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup brown sugar
1/4 cup unsalted butter, softened
1 tsp vanilla extract
1 large egg
2 ounces dark chocolate (70% cacao), chopped
cooking spray
1. Preheat oven to 350 degrees
2. Arrange coconut in a single layer in a small baking pan.
3. Bake at 350 degrees for 7 minutes or until lightly browned, stirring once. Set aside to cool.
4. Lightly spoon flour into a dry measuring cup; level with knife. Combine flour, baking powder, baking soda and salt in a medium bowl; stir with a wisk until blended. Place sugar and butter in a large bowl; beat with a mixer o medium speed just until blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
5. Drop by level tablespoon 2 inches apart onto baking sheet coated with cooking spray. Bake at 350 degrees for 10 minutes just until the bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks. Makes 25 cookies.
*Cooking Light Magazine
yummmyy
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