Toasted Coconut Chocolate Chunk Cookies Recipe

Name: Toasted Coconut Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0.
2
Arrange coconut in a single layer in a small baking pan. Bake at 350u00b0 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 350u00b0 for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flaked sweetened coconut, 4.5 ounces all-purpose flour (about 1 cup), 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and more.

Yes, Toasted Coconut Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Toasted Coconut Chocolate Chunk Cookies

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