Rating: 4.5 stars
49 Ratings
  • 5 star values: 38
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Jackie Mills, MS, RD
Recipe by Cooking Light April 2010

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
25 servings (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

88 calories; fat 3.8g; saturated fat 2.5g; mono fat 0.6g; poly fat 0.1g; protein 1g; carbohydrates 13g; fiber 0.4g; cholesterol 12mg; iron 0.6mg; sodium 38mg; calcium 15mg.
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