Our church is hosting a Harvest Festival and we’ve invited World Relief to attend. They are bringing three bus loads! We are busy preparing for this influx of visitors, many of whom are of different faiths and do not speak English. We will have games and things for the kids to do, among which is a cookie walk. I baked 4 dozen cookies for it. Boy are they yummy!
|A great way to fit more cookies on a pan: stagger them!|
I based it on this recipe but made a few modifications. In retrospect, I would cut back on the amount of sugar as they are rather sweet or, at the very least, use unsweetened coconut flakes. I might also try using half coconut oil and half butter. But they were quite delicious, I must say! Here’s my version:
Toasted Coconut Chocolate Chip Cookies
2 cups flaked sweetened coconut
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
14/ teaspoon salt
1.5 cups packed brown sugar
1 stick butter (1/2 cup), softened
2 teaspoons vanilla extract
2 large eggs
1 cup mini chocolate chips
1. Preheat oven to 350 degrees.
2. Arrange coconut in a single layer on a cookie sheet. Bake at 350 for 6 minutes or until lightly toasted, stirring once. Set aside to cool.
3. 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 until well blended.
4. Place sugar and butter in mixer bowl and beat until well blended. Add eggs and vanilla then add the flour mixture, beating at low speed until combined. Stir in toasted coconut and chocolate.
|So much yummy goodness!|
5. Drop by rounded teaspoonfuls (or do like I did and use a small cookie scoop) 2 inches apart on a baking sheet lined with parchment paper, a silpat mat or 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. Yields 4 dozen cookies (if you don’t sample too much cookie dough!)
|Perfect size using small scoop.|