I’m probably one of the lucky ones — I rarely eat mindlessly. That is, until these cookies. I came home from work and enjoyed 2 of these babies…and another one after my run! Oops!
Cooking Light featured these cookies after discussing the recently proposed not-as-bad-as-we-once-thought take on saturated fat, specifically in the form of coconut and dark chocolate. While my verdict on that matter is yet to be determined, I do know 2 things: I LOVE coconut, and dark chocolate isn’t so bad either 😉
I’ve never toasted coconut before, but it really does make a difference in the flavor of the coconut. Plus, it looks really pretty!
And the coconut makes wonderful, chewy, delicious cookies! I am hoping they’re not all gone by the time my in-laws visit this weekend — my mother-in-law loves coconut, too! 😀
Toasted Coconut Chocolate Chunk Cookies adapted from Cooking Light
1 cup flaked sweetened coconut
4.5 ounces all-purpose flour (~1 cup) 1/2 cup all-purpose flour + 1/2 cup whole wheat pastry 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 50/50 Smart Balance Butter Blend, softened
1 teaspoon vanilla extract
1 large egg
2 ounces dark chocolate (70% cacao), chopped
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.
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.
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. Yield: 24 cookies.
Nutrition Information (per cookie): 96 calories; 4.7 g. fat; 11.5 g. cholesterol; 31 mg. sodium; 12.5 g. carbohydrate; 0.8 g. fiber; 1 g. protein
Result: Wow! If you are a coconut lover, these are a must-make! Mr. Prevention hates coconut, but even agreed that they’re pretty good. Mmm mmm mmmm!
Day one in the clinic went really well! I met most of the Monday-Wednesday-Friday dialysis patients and today is rounds with the Tuesday-Thursday-Saturday folks! I am learning a ton and I love it! 😀 Thanks for all your kind words on my new job, I really appreciate them!
A brief update on the 101 days of summer challenge: June definitely set me back in meeting my goal to run 70 out of 101 days of summer, but with some serious consistency in the next 5 weeks, I’ll meet me goal! The month of July I worked really hard (despite the move!) and ran 24 out of 31 days and averaged over 20 miles a week. I can take off 6 days between now and Labor Day — not many, but doable!
Question: What’s your all-time favorite cookie variety?
Have a wonderful day,