Toasted Coconut Chocolate Chunk Cookies

12 Days of Cookies
– Day 9-

These cookies are super tasty! As previously noted, I’m a major chocoholic. I’m also a huge coconut fan and have been craving it as of late, so this recipe kind of satisfied all my cravings. :)

They’re super easy to whip up, and the recipe can easily be halved or doubled if you want more/less. The original recipe was actually half of this and only yielded 15 cookies which seemed a bit small, so I doubled it for a normal 2 1/2 dozen cookies.

The batter will be very soft and so I did two different bakings – one with soft, warm dough and another with stiff, chilled dough. They produced the exact same result, so feel free to do either! This would be a prime candidate for a cookie dough that you make the night before and bake the day of, plus they bake quickly in 10 minutes flat.

Try to stick with using baking bars instead of opting for chips. Also, try to stick with bittersweet as the cookie itself is pretty sweet enough. I just buy the Ghirardelli baking bars and used the 60% cocoa bars for this recipe.

Please note that I increased the flour a little as my cookies turned out a bit flat. The original recipe calls for 2 cups and I increased to 2 1/4. They taste just fine the way they baked, but 1/4 cup should help them a tad to bring in the shape a bit more. Either way, these cookies have an awesome flavor and nice texture, so they’re sure to please. Happy Baking!

Toasted Coconut Chocolate Chunk Cookies

Toasted Coconut Chocolate Chunk Cookies
Adapted from Cooking Light
Yield: 2 1/2 dozen (#50 slightly rounded scoop)

2 cups flaked sweetened coconut
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla extract
2 large eggs
4-6 ounces bittersweet chocolate, chopped (see note)

1. Preheat the oven to 350 degrees F (176 degrees C). Line cookie sheets with parchment paper or a silpat.

2. Spread coconut on cookie sheet and bake for 7-10 minutes, or until lightly toasted. Stir coconut halfway through to ensure even color. Set aside to cool.

3. Using an electric mixer, cream the brown sugar and butter until light and fluffy. Add the eggs, one at a time, beating well in between additions. Add the vanilla.

4. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add to the butter/sugar mixture and mix on low just until combined. Fold in the chopped chocolate and toasted coconut.

5. Drop dough by tablespoons or a slightly rounded #50 scoop on the cookie sheet, spacing them 2 inches apart. Bake in preheated oven for 10 minutes, rotating halfway through, or until lightly brown on the edges. Allow to cool on the cookie sheet for 5 minutes before removing to a cooling rack. Store in an airtight container for up to 4 days.


Cook’s Notes

The original recipe calls for 4 ounces of chocolate. I found that a few of my cookies didn’t have much chocolate in them, so next time I’m likely going to add another 1-2 ounces of chocolate to ensure that each cookie has enough. Feel free to adjust according to your taste.

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