Toasted Coconut Chocolate Chunk Cookies

Toasted Coconut Chocolate Chunk Cookies Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Myth-Buster Recipe. Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we baked up a batch of these toasty, chocolaty cookies to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.

Yield:

25 servings (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 88
Fat 3.8 g
Satfat 2.5 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 1 g
Carbohydrate 13 g
Fiber 0.4 g
Cholesterol 12 mg
Iron 0.6 mg
Sodium 38 mg
Calcium 15 mg

Ingredients

1 cup flaked sweetened coconut
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
2 ounces dark chocolate (70% cacao), chopped
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.

4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.

Jackie Mills, MS, RD,

Cooking Light

April 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note