Prep 30 mins
Cook 10 mins
A great recipe that I found in my Cooking Light magazine. These cookies are very yummy. I was thinking about adding some chopped pecans next time. You know, to give them more fiber and make them more healthy! Yea, right! LOL! Actually they're not to bad. Everything in moderation. Enjoy!
- 1 cup sweetened flaked coconut
- 4 1⁄2 ounces all-purpose flour (about 1 cup)
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄8 teaspoon salt
- 3⁄4 cup brown sugar (packed)
- 1⁄4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ounces dark chocolate, chopped (70% cacoa)
- cooking spray
- Preheat oven to 350 degrees.
- Arrange coconut in a single layer on a small cooking sheet Bake at 350 degrees for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
- Weigh or lightly spoon the flour into a measuring cup, level with a knife. Combine baking powder, baking soda and salt in a medium bowl; stir with a whisk until well blended.Place the sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add the flour mixture at low speed just until combined. Stir in the toasted coconut and chocolate.
- Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until the bottom of cookies just begin to turn brown. Remove from pan and cool completely on wire racks.
These are so delicious it is a little hard to believe the recipe came from Cooking Light. I will use this recipe again and again. Thanks for sharing.
I was just going to post this and here it is! A GREAT cookie! In Cooking Light, the article states that coconut and chocolate both have what can be considered "good" saturated fat so moderate consumption of these is healthier than once thought! Wooo-hoooo! Ya gotta like that! Thanks for posting.