Toasted Coconut Chocolate Chunk Cookies

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from Cooking Light


Servings - 25   Serving Size - 1 cookie   Points Plus per Serving - 2 points+

Calories - 88,   Total Fat - 3.8g,   Carb. - 13g,   Protein - 1g,   Fiber - 0.4g

 

 

1 cup flaked sweetened coconut

4.5 ounces (OR 1 cup) all purpose flour

1/2 tsp baking powder

1/4 tsp. baking soda

1/8 tsp. salt

3/4 cup brown sugar, packed

1/4 cup unsalted butter, softened

1 tsp. pure vanilla extract

1 large egg

2 ounces dark chocolate ( 70% cacao), chopped

 

1.  Preheat oven to 350 degrees F.  

2.  Arrange coconut in a single layer on a baking pan and bake at 350 degrees F for about 7 minutes or until lightly browned, stirring once during baking.  Remove from oven and set aside to cool.  

3.  Combine flour, baking powder, baking soda, and salt in medium bowl and whisk well to mix.  Set aside.  

4. In med-large bowl combine the butter and the brown sugar.  Mix well with an electric mixer on med speed until fluffy.  ( don't skimp on mixing!  This will take about 5 minutes to get well incorporated)  Add in vanilla and egg, beating until combined.  Add in the flour mixture and beat at low speed until just combined.  Stir in coconut and chocolate chunks. 

5.   Drop by level tablespoonfuls onto a baking sheet that has been covered in parchment ( my preference for baking cookies) OR covered with a silpat OR sprayed with cooking spray.  Bake at 350 degrees for 10 minutes or until bottoms of cookies begin to brown.  Remove from oven and allow to cool for 1 - 2 minutes on pan before removing to wire rack to cool completely.  Yield: 25 cookies. 


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