There is something about toasted coconut. What goes best with coconut?... chocolate! These are fantastic cookies. I actually have 2 Chocolate Coconut Cookie Recipes posted. Both are wonderful, try my other version too: Chocolate-Coconut-Oatmeal Cookies. Not too sweet, not too over powering with the coconut flavor, and they are chewy. I whipped them up in seriously 5 mins. You most likely will want to double the recipe. You can use any kind of chocolate you like, but I am all about the dark-70%... and good quality too. 🙂
- 1 cup flaked unsweetened coconut, you can use sweetened-depends on you level of sweetness
- 1 cup all-purpose flour
- 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 or higher is GREAT), chopped
- Cooking spray
- Preheat oven to 350°.
- 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.
- 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.
- 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. Yum!