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
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.