Sunday, April 21, 2013

Toasted Coconut-Chocolate Chunk Cookies

Last week I made these cookies for a very small road trip my friends from derby and I were taking to help out with a neighboring league.  The trip was only a couple of hours, but who doesn't want to snack on cookies with chocolate and coconut in them?  These were extremely easy and quick to make.  They also came out of my CookingLight Everday Baking book.

Here's what you'll need:
  • 1 cup flaked 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 (I used light)
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 ounces dark chocolate, chopped
 First, preheat the oven to 350 degrees.  Arrange the coconut in a single layer in a small metal baking pan.  Bake for 7 minutes or until lightly toasted, stirring once.  Set aside to cool.

Weight or lightly spoon flour into a dry measuring cup;  level with a knife.  Combine flour and next 3 ingredients in a medium bowl, stirring 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 dough by level tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350 degrees for 10 minutes or until bottoms of cookies just begin to brown.  Remove from pans, and cool completely on wire racks.

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