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!
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350 degrees.
- 2Arrange 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.
- 3Weigh 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.
- 4Drop 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.
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Nutritional Facts for Toasted Coconut Chocolate Chunk Cookies
Serving Size: 1 (559 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2333.7
- Calories from Fat 1034
- Total Fat 114.9 g
- Saturated Fat 78.5 g
- Cholesterol 333.5 mg
- Sodium 1187.6 mg
- Total Carbohydrate 321.4 g
- Dietary Fiber 17.0 g
- Sugars 200.7 g
- Protein 30.0 g