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Toasted Coconut Chocolate Chunk Cookies

Toasted Coconut Chocolate Chunk Cookies

Craving something sweet and satisfying? Try these Toasted Coconut Chocolate Chunk Cookies! With crispy edges and chewy centers, they offer a delightful blend of toasty flavor and rich chocolate. Perfect for any occasion, these cookies will surely become a family favorite!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Flaked Sweetened Coconut
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 3/4 cup Packed Light Brown Sugar
  • 4 tablespoons Unsalted Butter, at room temperature
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Coconut Extract
  • 1 large Egg
  • 3/4 cup Chopped Semi-Sweet or Bittersweet Chocolate

Equipment

  • Oven
  • Wooden Spoon
  • Whisk
  • Baking Sheet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. 1. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and arrange coconut in a single layer on the pan. Bake for 5-7 minutes or until coconut is lightly toasted, stirring once. Set coconut aside to cool.
  2. 2. Line another baking sheet with parchment paper or a silicone baking mat and set aside. Whisk together flour, baking powder, soda, and salt in a medium bowl. Set aside.
  3. 3. In the bowl of a stand mixer, add brown sugar and butter. Beat at medium speed until creamy and smooth. Beat in vanilla extract, coconut extract, and egg. Slowly add flour mixture and mix just until combined. Stir in toasted coconut and chocolate chunks.
  4. 4. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan and cool completely on wire racks.

Notes

Extra tips or suggestions here.