Toasted Coconut Chocolate Chip Cookies

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If you’re a coconut fan, these cookies are a must! Not only are they soft, chewy, and flavorful, they are also much healthier than your average cookie. But without knowing this secret, you would never guess these cookies have half the amount of butter you’d usually be consuming when indulging in a cookie.

Toasting the coconut before mixing it into the batter contributes a nutty flavor to the cookies and gives them a wonderful chewiness. A handful of semi-sweet chocolate chips compliment the coconut without overtaking the cookie.

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Although you could probably substitute unsweetened coconut for the sweetened coconut, I wouldn’t recommend this because it could dry out the cookie. The flaked sweetened coconut adds a lot of moisture, enhancing the texture of these cookies. However, I haven’t tried this before, so if you make these with unsweetened coconut, please let me know how they turn out!

Try giving one of these cookies to a family member or friend and seeing if they notice their hidden healthiness!

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Toasted Coconut Chocolate Chip Cookies 

Yield: 25 cookies

Ingredients: 

1 cup flaked sweetened coconut

4.5 oz (about 1 cup) all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

scant 3/4 cup packed light brown sugar

1/4 cup (1/2 stick) unsalted butter, softened

1 tsp vanilla

1 large egg

2 oz semi-sweet chocolate chips (can use mini too)

Directions:

1. Preheat oven to 350 degrees.

2. Spread coconut out on a small baking pan and bake for 3-7 minutes, watching carefully so it doesn’t burn. Rotate pan and toss coconut with a spatula half way through to ensure even toasting. Coconut should be a very light brown color. Set this aside to cool.

3. Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk until blended. Beat sugar and butter in a large bowl at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed until incorporated. Stir in toasted coconut and chocolate chips.

4. Drop by tablespoons 2 inches apart on cookie sheets covered with parchment paper. Bake at 350 for 8.5-9 minutes, rotating half way through baking time. Cookies should be lightly browned around the edges and look whiter and underdone in the middle. They will set more as they cool. Remove from oven and cool on baking sheets for 1-2 minutes, then transfer them to a wire rack to finish cooling.

Cal per cookie: 88

Adapted from Cooking Light Magazine 

 

 

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