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    You are in: Home / Recipes / Toasted Coconut Chocolate Cookies Recipe
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    Toasted Coconut Chocolate Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    40 mins

    30 mins

    treehuggingmom's Note:

    "The secret to these cookies is that the coconut is toasted before being added to the dough, where it adds a subtle crunch. The unbaked cookies are then rolled in untoasted coconut, which browns as the cookies bake, giving them a double punch of toasted coconut flavor." MAKE AHEAD: Scooped, unbaked cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 1 month. Baked cookies can be stored in an airtight container at room temperature for up to 1 week. Some alterations made to recipe from Jenna Huntsberger and Stephanie Willis of Whisked! in Washington, D.C.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.
    2. 2
      Spread 1 cup of the coconut on one of the baking sheets. Toast in oven for 8 to 10 minutes, until fragrant and slightly browned in parts. Cool completely. Place the remaining 2 cups of untoasted coconut in a bowl.
    3. 3
      Whisk together the flour, cocoa powder, baking powder and salt in a bowl, then whisk in the remaining cup of toasted coconut.
    4. 4
      Combine the butter and sugars in mixer on low for 2 minutes or until fluffy. Add eggs one at a time, beating on low to incorporate after each addition, then add the vanilla extract. Stop periodically to scrape down the bowl as needed.
    5. 5
      Add the melted chocolate; beat on low speed until incorporated, then add the flour-coconut mixture, beating until just combined.
    6. 6
      Stir in chocolate chips until evenly distributed.
    7. 7
      Scoop 28 to 32 generous tablespoons of the dough onto the baking sheets. Shape each mound into a ball, then roll each one in the bowl of untoasted coconut until evenly coated.
    8. 8
      Arrange the balls 2 inches apart on the baking sheets. Bake one sheet at a time for 12 to 15 minutes, until the edges are just set but the centers seem raw. Cool completely on the baking sheet before serving or storing.

    Ratings & Reviews:

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    Nutritional Facts for Toasted Coconut Chocolate Cookies

    Serving Size: 1 (1039 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 158.4
     
    Calories from Fat 88
    56%
    Total Fat 9.8 g
    15%
    Saturated Fat 6.2 g
    31%
    Cholesterol 18.7 mg
    6%
    Sodium 52.3 mg
    2%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 12.3 g
    49%
    Protein 2.5 g
    5%

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