Chocolate And Toasted Coconut Cookies Recipes

CHOCOCONUT CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

TOASTED COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Toast coconut in a medium skillet over low heat, until light brown.
• Let cool.
• Preheat oven to 350°.
• In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
• Stir in chocolate chips.
• Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
• Bake 15-20 minutes or until golden.
• Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.

CHOCOLATE AND TOASTED COCONUT COOKIES

Steps:

• Arrange racks in upper and lower thirds of oven. Preheat oven to 325ºF. Line 2 baking sheets with parchment paper.
• Melt 1 cup (250 mL) chopped chocolate in the microwave or in a heatproof bowl over a pot of gently simmering water. Cool to room temperature.
• Combine flour with cocoa, baking soda and salt in a medium bowl.
• Beat coconut oil with the sugar in a large bowl until fluffy.
• Beat coconut oil with the sugar in a large bowl until fluffy.
• Stir in the melted chocolate.
• Beat in the vanilla and the egg. Mix in flour mixture.
• Stir in remaining chopped chocolate and toasted coconut.
• Squeeze 2 Tbsp (30 mL) portions of dough into balls, slightly smaller than a golf ball. Place balls on a parchment lined baking sheets. Do not flatten.
• Bake for 10 minutes then rotate baking sheets.
• Bake for 10 to 15 more minutes or until the top appears dry and has begun to crack.
• Remove from oven and transfer to a rack. Allow cookies to cool on the baking sheets for 5 minutes then transfer to a rack to cool fully.

TOASTED COCONUT COOKIES

Steps:

• In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

COCONUT COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
• Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
• Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.