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.
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
How to Make It
Preheat oven to 350°.
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.
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.
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.
These cookies are fabulous.
I also tweaked the recipe a bit, not only to suit our personal tastes, but to make them slightly healthier.
I used half the coconut called for, and unsweetened. I cut the brown sugar to 1/2 cup (and may alter that a bit more the next time). I added 1/4 cup of whole wheat pastry flour in place of 1/4 cup of unbleached all purpose. And I added slightly less chocolate.
I'll definitely be making these again.
These cookies were so flavorful and tasty!! A great substitution for a traditional chocolate chip cookie! I doubled the recipe but made a few changes. I used 1/4 butter and a 1/4 coconut oil. I also did 1 cup brown sugar and 1/3 cup white sugar (slightly less sugar than doubling the recipe would call for). I also used Trader Joes dark chocolate chunks. I would definitely make these again. The coconut oil addition really brings out the toasted coconut flavor without being overbearing.
Wow, these are delicious!
I did make couple changes:
1. I didn't have enough chocolate so I did 1/2 chocolate and 1/2 walnuts.
2. I didn't have vanilla extract but I did have coconut extract, believe it or not, so I used that instead and it enhanced the coconutty deliciousness.
3. I used 1/2 whole wheat flour and 1/2 all-purpose.
These will definitely be made again. Thanks for the great recipe!
Delish. They're super fast to make as well, although I used semi-sweet chocolate chips rather than chopping the solid chocolate bar. I ended up with 23 cookies using a melon baller. Chewy, buttery, and sweet. I needed two cookie sheets and baked them separately. The first batch looked too gooey after 10 minutes, so I left them in for two extra minutes (after opening the door and looking at them for a bit). They were great. The second batch (different cookie sheet) I just baked for 12 minutes without opening the door, and they were a bit too done. I think I'll go with 11 minutes next time.
Made these again, with margarine - very soft, and the dark chocolate, but didn't toast the coconut. I determined that the small cookie scooper is actually the 1 tablespoon, lesson learned... And they come out lovely!
I always love chocolate! Those ones look very yummy and chewy with coconut. Will try this for the Kids. From the looks of it, most of them love it, and surely we'll love it too. Website: http://www.easypeasybaking.com
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