Wednesday, March 11, 2009

Coconut Chocolate Chunk Cookies

These cookies were an attempt to use up the shredded coconut in the baking cabinet. They turned out so good that I think I will have to replenish our coconut supply to make them again!

This recipe made about two dozen cookies.

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup dark-brown sugar
  • 1 teaspoon coconut extract
  • 1 egg
  • 6 oz. semisweet chocolate chunks
  • 1/4 cup unsweetened coconut
How to:
  1. Preheat the oven to 375 degrees F.
  2. Line two cookie sheets with parchment paper.
  3. Whisk together flour, baking soda and salt in a bowl and set aside.
  4. Using an electric mixer, mix together the butter and sugar until well incorporated. Then add the egg and coconut extract to the butter and sugar. Mix until smooth.
  5. Slowly add in the dry ingredients. Once the dry ingredients are well incorporated, use a wooden spoon and mix in the chocolate and coconut.
  6. Spoon about 1 tablespoon of the cookie dough onto the cookie sheets, about 1 1/2 inches apart.
  7. Bake for 10-12 minutes. Remove from oven and immediately move the parchment paper and cookies off the pan and cool on a wire rack.

1 comment:

  1. I have a ton of coconut in my cabinet, and these look yummy.