Toasted Coconut Chocolate Chip Cookies

I’ve been having a bag of coconut flakes hanging out in my pantry ever since I made the homemade samoas bars.  This recipe for toasted coconut chocolate chip cookies caught my eye while I was flipping through Cooking Light magazine, so I tore it out for “a rainy day.”

I decided to try them out today while my husband did projects around the house.  It’s always nice to have a fresh-baked cookie on a break!  These didn’t disappoint.  Sure, they’re not as fluffy as a regular (fattening) cookie, but they definitely satisfied the cookie urges!  The toasted coconut didn’t lend a strong flavor, just a slight nutty crunchiness. 

Toasted Coconut Chocolate Chip Cookies
Adapted from Cooking Light, April 2010

1 cup flaked sweetened coconut
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla
1 egg
2 oz. chocolate chips (I admit I just poured, didn’t measure)


Preheat oven to 350.

Put coconut in single layer in a pan and bake about ten minutes, or until golden, stirring once.  Set aside to cool.

Combine flour, baking soda, baking powder and salt.

In a larger bowl, combine egg and sugar, beating with a mixer until well combined.  Add the egg and vanilla, mix in well.  Fold in the coconut and chocolate.  Place tablespoons on a baking pan covered with a silicone mat.  Bake 10 minutes or until golden at the edges.  Remove from pan and allow to cool on a wire rack.

Toasted Coconut Chocolate Chip Cookies


2 responses to “Toasted Coconut Chocolate Chip Cookies

  1. Wow, those sound good and different yum!

  2. I really need to try putting coconut in all my favorite recipes, I just need to buy coconut first. These cookies look great!

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