Toasted Coconut Chocolate Chunk Cookies
Ingredients
-
1 cup
flaked sweetened 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
-
1/4 cup
unsalted butter, softened
-
1 teaspoon
vanilla extract
-
1
large egg
-
2 ounces
dark chocolate (70% cacao), chopped
-
Cooking spray
Preparation
- 1. Preheat oven to 350°.
- 2. Arrange coconut in a single layer in a small baking pan. Bake at
350° for 7 minutes or until lightly toasted, stirring once. Set aside to
cool.
- 3. Weigh or lightly spoon flour into a dry measuring cup; level with
a knife. Combine flour, baking powder, baking soda, and salt in a
medium bowl; stir 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.
- 4. Drop by level tablespoons 2 inches apart onto baking sheets
coated with cooking spray. Bake at 350° for 10 minutes or until bottoms
of cookies just begin to brown. Remove from pan, and cool completely on
wire racks.
Jackie Mills, MS, RD,
Cooking Light
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