Well I am back at HRLE for my final work term of my undergraduate degree, I was there for my second work term but in a different position.  So on Tuesday after the long may 2-4 weekend I will be bringing in some cookies to lure my co-workers from the 5th floor down to visit me. Today I made toasted coconut chocolate chip cookies. YUM! well toasting coconut seemed to fail me, the instructions call for 1 cup of coconut in the oven for 7 min, I tried that and burned an entire pan, then I set a timer for two min and poked it around and then kept checking, it took about 3 min to start changing color so if you decide to make these keep an eye! and mine did not spread out like the ones on the website that I got the recipe from but still look pretty great.

Toasted Coconut Chocolate Chip Cookies

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

Preparation

1. Preheat oven to 350°.

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

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