Scoops of chocolatey coconut decadence
Recipe from Cooking Light
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sweetened flaked coconut
1/4 unsalted butter, softened or melted
1 tsp. vanilla extract
1 large egg
3/4 – 1 cup of dark chocolate morsels
Preheat oven to 350. Toast coconut in a small pan for 7 minutes or until it just begins to brown, stirring once. Turn out on a paper towel to cool.
Mix flour, baking power, baking soda, and salt in a small bowl. Beat together sugar and butter until well-blended. Beat in the egg and vanilla, then mix in chocolate chips and coconut.
Add flour mixture, beating until combined.
Drop tablespoons of dough 2 inches apart onto baking sheets covered with parchment paper. Bake for 10 minutes or until cookies are a pale golden-brown color. Cool completely on wire racks.
Yield: 2 dozen cookies
KITCHEN CONFESSIONAL: This recipe, featured in Cooking Light’s April 2010 issue, is described as a “treat” and justified by a description that informs us that “both chocolate and coconut are not as bad as we once thought.” Sheesh. If you’re going to have a cookie, have a cookie. That may not be Cooking Light’s thing, but slimmed-down cookie recipes too often sacrifice taste for “health.” The original calls for only 2 measly ounces of chopped dark chocolate. Not in my kitchen. I tossed in a large handful of dark chocolate morsels – Ghiradelli taste the best, but are a little large for the smallish cookies produced by this recipe. Either opt for Hershey’s Special Dark morsels or upgrade Cooking Light’s “level tablespoons” to “heaping tablespoons.” The other potential problem with this recipe is the coconut: toasting it brings out a great aroma and taste, but it gets ten minutes of toasting in the oven as it is. None of my taste-testers could tell the difference between untoasted and toasted coconut, making a waste of the extra seven minutes of prep time.