Toasted Coconut Chocolate Chunk Cookies
Ingredients
-
1
cup
flaked sweetened coconut
-
1
cup
all-purpose flour
-
½
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
⅛
teaspoon
salt
-
¾
cup
packed light brown sugar
-
4
tablespoons
unsalted butter, at room temperature
-
1
teaspoon
vanilla extract
-
¼
teaspoon
coconut extract
-
1
large
egg
-
¾
cup
chopped semi-sweet or bittersweet chocolate
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, then spread the coconut in a single layer and bake for 5-7 minutes until lightly toasted.
- Prepare another baking sheet with parchment paper or a silicone mat and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a stand mixer, beat together the brown sugar and butter until creamy, then add the vanilla, coconut extract, and egg, mixing well.
- Gradually add the flour mixture and mix until just combined, then fold in the toasted coconut and chocolate chunks.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart, and bake for 10 minutes until the bottoms are just browned.
- Remove from the oven and cool completely on wire racks.
Nutrition Facts (estimated)
Servings
12
Calories
163
Total fat
6g
Total carbohydrates
25g
Total protein
2g
Sodium
77mg
Cholesterol
24mg
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