Pretty Dishes

Toasted Coconut Chocolate Chunk Cookies
April 3, 2011, 10:19 pm
Filed under: Recipes

I first made these cookies featured in the April 2010 issue of Cooking Light this past fall, and then I made them several more times over the course of the holidays because I liked them so much. I love chocolate chip cookies of all varieties, and the addition of toasted coconut in these ones intrigued me. It is otherwise a pretty straightforward cookie recipe.

Normally I prefer my cookies barely cooled just after baking, but in this case I definitely found that the cookies were even more enjoyable the next day as the flavor developed. The coconut is pretty subtle, so its contribution is more to the toasty warm quality the cookies possess. If you have a favorite chocolate chip cookie recipe and just want to dress it up a little, give the toasted coconut a try.

Toasted Coconut Chocolate Chunk Cookies

This recipe makes about two dozen cookies. I’ve made it both with milk chocolate and dark chocolate, with chopped bars as well as baking chips, and none of these selections make a huge difference in the end, so go with whatever is most convenient or you like best.

1 cup flaked sweetened coconut
4 1/2 ounces (about 1 cup) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
3 to 4 ounces dark chocolate, chopped

Preheat the oven to 350 degrees F.

Arrange the coconut in a single layer on a small baking sheet. Bake for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

Combine the flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place the sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat the vanilla and egg into the sugar mixture, then add the flour mixture, beating at low speed just until combined. Stir in the toasted coconut and chopped chocolate.

Place tablespoon-size dough balls 2 inches apart on baking sheets lined with parchment paper or lightly coated with cooking spray. Bake for about 10 minutes, or until bottoms of cookies just begin to brown. Remove the cookies from the pan and cool completely on wire racks.


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