COCONUT CHOCOLATE-CHIP COOKIES
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
1 1/2 cups shredded coconut, fresh or frozen
1 cup chocolate chips
Preheat oven to 325 degrees. Line several cookie sheets with parchment
paper or grease them lightly with butter or vegetable oil.
Sift the flour and baking soda together into a small bowl and set
Using an electric mixer on medium speed, cream the butter, sugar and
vanilla together in a medium-size mixing bowl until light and fluffy,
about 1 1/2 minutes. Stop the mixer to scrape the bowl with a
Add the egg and mix for 20 to 25 seconds.
Add the dry ingredients on low speed and mix until blended, 20 to 25
Add the coconut and chocolate chips; blend until they are mixed in,
roughly about 10 - 15 seconds.
Drop the dough by heaping tablespoonsful about 2 inches apart onto the
prepared cookie sheets, then flatten them with your fingers to about 2
inches in diameter.
Bake the cookies until they are firm to the touch and golden around the
edges, 20 to 25 minutes. Allow them to cool on the cookie sheets.
Makes about 3 dozen cookies
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