These cookies were in a section of Cooking Light about kitchen myths. This recipe is supposed to prove that cookies are good for you. OK, maybe not good for you, but not as bad as people once thought. Toasting the coconut really brings out its flavor in these cookies, and you really can’t go wrong by adding dark chocolate on top of that. These were really tasty, and I’d definitely make them again.
Toasted Coconut Chocolate Chunk Cookies
Cooking Light April 2010
Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we baked up a batch of these toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.
Yield: 25 servings (serving size: 1 cookie)
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
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.
Fat: 3.8g (sat 2.5g,mono 0.6g,poly 0.1g)
MacGourmet Rating: 4 Stars