I was given a simple task, find a recipe for a cookie or dessert that was healthier than the normal fare that we might get at a grocery store or, let alone, out at an ice cream place. Something to enjoy after dinner that is satisfying as a dessert. Well, I did not have a great deal in the house, but I found an amazing recipe at Cooking Light for Toasted Coconut Chocolate Chunk Cookies. Using the coconut really was fantastic. I will play with this recipe some more - but I love the flavor that the toasted coconut gives to the cookie. This is definitely a keeper and you likely have all the ingredients right now in your kitchen (maybe you will have to pickup the coconut). Very easy and delicious. The batch is around 20 large cookies - with my guess that each has around 100 calories.
Ingredients (Makes around 20 large cookies)
1 cup Flaked sweetened coconut
1 cup All-purpose flour
1/2 tsp Baking powder
1/4 tsp Baking soda
1/8 tsp Table salt
3/4 cup Light brown sugar, packed
1/4 cup Unsalted butter, softened
1 tsp vanilla extract
1 large egg
1/2 cup Semi-sweet Chocolate chips
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 after four minutes. Set aside to cool.
3. Into a mixing bowl, add flour, baking powder, baking soda and table salt. Stir with a whisk until blended.
4. Place sugar and butter in a mixing bowl or mixer. Beat at medium speed until well blended. Add vanilla and egg and mix until blended. Slowly add flour mixture, beating at low speed, until combined. Then add the toasted coconut and chocolate also at low speed.
5. Drop mix by rounded tablespoons 2 inches apart onto baking sheets covered with parchment paper. 6. Bake at 350° for 11 minutes or until bottoms of cookies just begin to brown (one sheet at a time). Remove from pan, and cool completely on wire racks.