They are calling for snow. Again. Get me out of winter, please! Whether or not you believe the forecast, I’m sure most parents are dashing to the store to make sure they have stocked pantries and plenty of milk in the fridge. While you’re there, be sure to pick up the ingredients for these awfully tasty Toasted Coconut and Chocolate Chunk Cookies. The recipe is from Cooking Light, so no need to feel guilty. Plus, it will give you something to do with the kiddos tomorrow, if and when we get trapped indoors. Ugh!
Even if it doesn’t snow, at least now you’ll have something yummy to dunk into that milk you’ll be stocking up on at the grocery store today!
Toasted Coconut and 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 (or dark chocolate chips)
* 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. (Actually, in my oven it’s more like 3 min. Any longer and the coconut burns.)
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.
Makes 25 cookies, 88 calories each
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