Kristines Splenda Chocolate Chip Coconut Cookies Recipes

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CHOCOLATE CHIP COCONUT COOKIES



Chocolate Chip Coconut Cookies image

A thick and chewy chocolate chip cookie loaded with toasted coconut flakes!

Provided by Kristine

Categories     Sweets & Dessert

Time 22m

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla extract
1 egg
1-1/4 cup flour
1 cup shredded coconut, sweetened
1/2 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees and line baking sheets with parchment paper.
  • Evenly spread the shredded coconut on a lined baking sheet and bake for 7-10 minutes until golden brown. Let cool completely.
  • In a medium bowl, cream butter and sugars together until smooth.
  • Add baking soda and salt.
  • Stir in vanilla extract and egg and stir well.
  • Add flour, half at a time and mix until fully incorporated.
  • Fold in chocolate chips and toasted coconut.
  • Using a 1.5 TBS cookie scoop, scoop dough onto lined baking sheets.
  • Bake for 12-14 minutes, rotating halfway through, until golden brown on the edges.
  • Let cool completely on the baking sheet and then store in an airtight container or freeze.

Nutrition Facts : ServingSize 1 cookie, Calories 118 kcal, Carbohydrate 14.7 g, Protein 1.3 g, Fat 6.2 g, SaturatedFat 4.2 g, Cholesterol 18 mg, Sodium 101 mg, Fiber 0.6 g, Sugar 9.2 g

CHOCOCONUT CHIP COOKIES



Chococonut Chip Cookies image

I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.

Provided by Reena B.

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 20m

Yield 72

Number Of Ingredients 10

1 cup butter
1 cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2 cups flaked coconut

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.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES



Splenda Blend -- Chocolate Chip Cookies image

Delicious chocolate chip cookies, using the new Splenda Blend for baking. The recipe comes from Splenda.com.

Provided by Barb G.

Categories     Drop Cookies

Time 26m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1/2 cup Splenda granular
1/2 cup firmly packed Splenda brown sugar blend or 1/4 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package semisweet chocolate morsels

Steps:

  • Preheat oven to 375°F.
  • Combine flour, baking soda, and salt in a small bowl, set aside.
  • Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
  • Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.

Nutrition Facts : Calories 136.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 24.2, Sodium 149.2, Carbohydrate 14.8, Fiber 0.8, Sugar 6.3, Protein 1.6

COCONUT CHOCOLATE CHIP COOKIES



Coconut Chocolate Chip Cookies image

Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1-1/4 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon coconut extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

COCONUT-CHOCOLATE CHIP COOKIES



Coconut-Chocolate Chip Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h

Yield about 3 1/2 dozen cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups coconut sugar (see Cook's Note)
1 stick (8 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 1/2 cups bittersweet chocolate chips
1 cup finely shredded, unsweetened coconut

Steps:

  • Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
  • Add the coconut sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes. Add the eggs, one at a time, being sure to fully incorporate before another addition. Once incorporated, add the vanilla and beat to combine. Add in the flour mixture and beat until no more flour spots are visible. Fold in the chocolate chips and coconut by hand. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
  • Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
  • Scoop out a 2-tablespoon size portion of dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Continue scooping and rolling until you have about 10 to 12 cookies per sheet, leaving 2-inches between them. Bake until the edges have set, but the center is still soft, about 14 minutes.
  • Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Let the baking sheets cool completely and bake the remaining dough. (Alternatively, the remaining cookie dough can be wrapped and frozen for up to 1 month.)

CHOCOLATE CHIP-COCONUT COOKIES



Chocolate Chip-Coconut Cookies image

Absolutely delicious chocolate chip cookies with coconut. My favorite recipe for cookies since about 5 years. They have never disappointed me! Always turn out.

Provided by CookieGirl

Time 25m

Yield 20

Number Of Ingredients 9

¾ cup white sugar
½ cup solid coconut oil
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
1 cup sweetened coconut flakes

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or nonstick baking mats
  • Beat sugar and coconut oil together until light and fluffy. Mix in egg and vanilla.
  • Whisk flour, baking powder, and salt together in a medium bowl. Mix into the oil and sugar mixture. Stir in chocolate chips and coconut flakes.
  • Drop cookie dough by the tablespoon onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
  • Bake in the preheated oven until the cookies have turned slightly brown and are set, 12 to 15 minutes.

Nutrition Facts : Calories 160.1 calories, Carbohydrate 19.6 g, Cholesterol 9.3 mg, Fat 9.3 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 7.3 g, Sodium 85.4 mg, Sugar 13.5 g

CHOCOLATE CHIP COOKIES WITH SPLENDA RECIPE - (3.8/5)



Chocolate Chip Cookies with Splenda Recipe - (3.8/5) image

Provided by campbellkid36

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup melted butter
1 cup SPLENDA® Brown Sugar Blend
2 large eggs
1 tablespoon vanilla
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. Combine flour, baking powder, baking soda and salt in small bowl. Set aside. Mix butter and SPLENDA® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

KRISTINE'S SPLENDA CHOCOLATE CHIP -COCONUT COOKIES



Kristine's Splenda Chocolate Chip -Coconut Cookies image

I created this recipe using Splenda as my husband is Type 1 diabetic and avoids sugar, except when he has an insulin reaction. I have worked it for quite a long time to get the texture just right. The coconut helped the texture and I think theseturned out cookies are wonderful, especially just out of the oven. I sometimes trade the whole wheat (1 cup) and the all purpose flour (1/2 cup) measurements.

Provided by xdbcurry

Categories     Dessert

Time 11m

Yield 36 cookies

Number Of Ingredients 9

1 1/4 cups whole wheat flour
1 teaspoon baking soda
2 cups Splenda sugar substitute
2 large eggs
1 cup flaked coconut
1 1/2 cups semi-sweet chocolate chips
1 cup margarine
1 cup walnuts
1 teaspoon vanilla

Steps:

  • Cream eggs, margarine, vanilla and Splenda. Add flours, baking soda, coconut, chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 11 minutes.

Nutrition Facts : Calories 139.9, Fat 10.3, SaturatedFat 3.2, Cholesterol 10.3, Sodium 105.7, Carbohydrate 12.2, Fiber 1.3, Sugar 7.4, Protein 1.8

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