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.
Probobly one of my new favorite types of cookie. I used unsweetened coconut and forgot to I crease the sugar but they seemed fine. Made a batch to freeze for later and can't wait to bake!
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.
One family member said "too buttery" but the rest of us loved them. Nice chew from the toasted coconut and great depth of flavor. We will definitely make 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 made these cookies with a few alterations to make them healthier. I only used 1/2c brown sugar, and 2 tblsp of butter with 2 tblsp of carrot/sweet potato puree. I should've used whole wheat flour but forgot to do it. I didn't have dark chocolate so i used semi sweet mini chips. These are delicious! I look forward to making them again. Next time I'm going to add some flax or chia seeds and double the recipe.
Delicious!!
Made these for my daughter who loves coconut and dark chocolate. They were wonderful. I ran out of brown sugar and replaced 1/4 cup with white sugar, otherwise followed recipe exactly. I used a 1 Tbs. measure and cooked for 10 min. It made exactly 24 cookies - which I like because I can't pig put on too many! More chocolate would be wonderful, but would also up the calories. I like these cookies exactly as is, and that is rare for me!
Can a cookie be too sweet and/or too buttery? Using this recipe I have to say yes. With the exception of using semi-sweet chocolate chips instead of the solid dark chocolate, I followed this recipe exactly. Both the coconut and the chocolate seemed to be buried under the sugar and butter in the finished product. Were I to make these again, I would replace the butter with unsweetened applesauce and cut the brown sugar down to 1/2 cup. There are better, healthier chocolate chip cookies out there.
I got worried when I made this since the batter amount was so small. I didn't have dark chocolate so I used chocolate chips. The cookies are good not wonderful.
Absolutely AMAZING cookies!!!! Best I've ever eaten, by far. Only problem, you will want to eat the entire batch by yourself.
I make a lot of chocolate chip cookies with an old stand-by recipe, but I'm always on the lookout for a new one. This one was amazing! The ratio of sugar to butter is higher than normal but this is a way to cut fat that is added back in with the coconut. I used unsweetened coconut rather than sweetened - and it was great! With even tablespoonfuls I was able to squeeze out 27 cookies, 2 more than suggested, meaning only 3 points plus values per cookie (on weight watchers). I will add this one to my collection!
DELICIOUS!!!! Highly recommend. Probably the best low fat cookie recipe I've made!
These are the best. I make a double recipe and freeze the dough in small portions and take out to bake when I want fresh cookies. They have so much flavor. You can taste the butter and toasted coconut and the dark chocolate just brings it all together. Very chewy. I added 1 cup semi-sweet morsels plus the dark chocolate. My very favorite.
This was one of six cookies I made for my husband to take into the office for secretary's week and they were a hit! Made exactly according to recipe. Nice coconut flavor with the chocolate - fabulous complement of flavors. Loved them!
Insanely delicious. I could eat the whole batch! Used unsweetened organic coconut, which I prefer for a more natural and more adult flavor. Fabulous recipe, and so easy, too.
Everyone I served these to, wnjoyed them. Watch your coconut closely, it burns fast.
These were excellent! The toasted coconut added a great flavor to them. They were slightly crisp on the edges and chewy on the inside, perfect texture for me. The only adjustment I made was using mini chocolate chips instead of dark chocolate. The only drawback to this recipe is that it doesn't actually make as many cookies as it says. Mine yielded 19, a little smaller than a tablespoon too. I would definitely make these again!
Excellent! The toasted coconut makes this cookie. I thought the batter was even better than the finished product - it was hard to stop licking the spoon!
Very good. Crewy with a touch of crunch. I would double the recipe to use your standmixer. I got 49 nice sized cookies. Followed the recipe exactly. No modifications needed.
One of my favorite cookie recipes ever! These came out tasty and chewy. Highly recommended to coconut lovers!
This cookie recipe is SO GOOD! I only toasted the coconut for about 5 min and I used semi-sweet mini chocolate chips. They turned out perfect! Chewy, chocolaty,and coconutty. Very good cookie recipe - this one's definitely a keeper!
These were a huge hit with guests and a week later I'm still getting compliments! I didn't have enough to double the recipe so I very carefully measured out the cookies to be 1 level tbsp. Managed to get 28 cookies that way - small but oh-so-tasty! I also ran out of dark chocolate, added in some semi-sweet chips and I couldn't tell at all once the cookies were done.
DELICIOUS! I absolutely love these cookies!
These were super delicious! I used milk chocolate chips instead of the chocolate called for in the recipe, so I probably upped the calorie and fat count a little. nonetheless, it was worth it. . . these cookies have the right mixture of sweet with a touch of salt, and their texture was perfect. My retired chef daddy loved them as they were part of his Father's Day gift:-)
absolutely delicious! pretty easy to make, although toasting the coconut is an extra step. however, you can do that while you mix together the butter and sugar. totally worth trying.
I could NOT stop eating these cookies. That's the only drawback. These cookies are absolutely delicious.
These are delicious. I will make them again and again. I toasted the coconut too long, but it tastes great and is very crispy in the cookies. Also, I used semi-sweet chocolate chips instead of chopping up a bar of chocolate.
Great cookie! Made about 22 cookies, ran out of dark chocolate after first batch and used semi-sweet mini-chips - also good! Hubby ate the first batch before I made it home, so trust the first batch of dark chocolate were as good as the second batch with semi-sweet.
An interesting twist on the coconut macaroon. Once again I found the yield to be off - I got 16 instead of 25, but possibly due to my use of white wheat flour which may have made for a denser dough. A nice variation on your basic, run-of-the-mill CCC.
Easy and delicious. Double the recipe or they will go too fast!
Great cookies. Everyone we had over for Easter, including grand kids who normally don't like coconut loved them. I doubled the recipe and they were gone in a day! I didn't have 70% cocoa dark chocolate but 53% but it didn't seem to matter.
ABSOLUTELY AWESOME. I will make these again!!
These were very good. I made a double batch, and they made about 46 cookies; I used a tablespoon measuring spoon to make them. Couldn't really taste the coconut. I ran out of 70% cacao, so used some 85%, and couldn't tell the difference. Easy to make; they just tasted like a regular chocolate chip cookie, a little chewier perhaps, more like oatmeal.
These cookies are truly outstanding. They definitely do the combination of chocolate and coconut justice. I used coconut extract instead of vanilla to enhance the coconut flavor. Everyone at work loved them, I wish i had doubled the recipe! Will be making these again.
Very tasty, nice and chewy, not too sweet, and not overly coconutty either. I also used 60% cocoa baking chunks instead of chopping a bar. They could use a little more chocolate, but that would obviously add some calories. If its a once in a while treat, I'd up the chocolate a bit.
These cookies were very easy to make, and had lots of flavor. We didn't think they were "great" but they were OK.
Making my 2nd batch in 2 days right now! Used 60% premium baking chips instead of block. Super hit at my house. Kids that say they don't like coconut love these cookies.
Surprisingly good. I used dark chocolate morsels instead of chopping a bar of chocolate.
I finally found a cookie my hubby loves! These were so easy and really good. Not too sweet. I made just like the recipe and came out with approx 25 cookies. They are perfect size. Great recipe!!!!
Loved this recipe! Super easy and the result was delicious!
Wow! We couldn't get enough of them. We've already bought the stuff to make them again. They made fewer than we expected (we thought we made tablespoon-sized balls, but we could be wrong!), so make a double batch.
