Ingredients for Toasted Coconut Chocolate Chunk Cookies
- Sweetened Flaked Coconut
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Brown Sugar
- Unsalted Butter
- Vanilla Extract
- 2 large eggs
- Dark Chocolate
- Cooking Spray
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How to Make Toasted Coconut Chocolate Chunk Cookies
- Preheat oven to 350°F (175°C).
- Spread 1 cup of unsweetened shredded coconut in a single layer on a small baking sheet.
- Bake at 350°F (175°C) for 7 minutes, or until lightly toasted, stirring halfway through.
- Remove from oven and let cool completely.
- Whisk together 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- Gradually add 2 1/2 cups all-purpose flour, mixing on low speed until just combined.
- Stir in the cooled toasted coconut and 2 cups semi-sweet chocolate chunks.
- Drop by rounded tablespoons, 2 inches apart, onto baking sheets lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
802g
Fat
392g
Carbs
107g
