chocolate coconut cookies (a recipe)

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Sometimes having cabinets that are deep can be a bad thing.  If you’re like me, it’s easy to forget what’s in them when things get pushed to the way back.  I put together this recipe one night as an effort to use up some stuff in my baking cabinet, and I have to say that it was a delicious experiment in the end!  Enjoy!

Ingredients:

– 1 stick of unsalted butter, melted
– 1 cup of sugar
– 2 cups of unsweetened shredded coconut (of course I can’t remember what brand I used or where I got it from – Whole Foods? Trader Joe’s? – I really should save the bag and jot it down next time … but get the finely grated kind if you can)
– 5 tablespoons of Ghiradelli unsweetened cocoa powder
– 2 eggs
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 cup of all purpose flour

Directions:

1. Preheat the oven to 350 degrees.  I mixed this by hand but you can certainly do it with a mixer if you’d prefer.  Another thing I like about this recipe is that it’s an all-in-one-bowl recipe which means less clean up.  If you haven’t already done so, put the stick of butter in a microwaveable bowl large enough for the rest of the ingredients and microwave it for about 30 seconds until it has just started to melt.  (You don’t have to do it for more than a minute.  You just want to be able to mix it well and for it to be soft.)

2. Add the sugar and stir well to combine.  Then add the coconut, powder and eggs.  Stir until everything is combined.

3.  Add the rest of the ingredients and stir until you can’t see anymore white stuff in the dough.

4.  I use an ice cream scoop to put the dough onto parchment paper lined cookie pans but you can also just eyeball about a 1.5″ ball of dough for each cookie.  Be sure to leave a couple of inches on each side because these will spread (as I learned the hard way)!

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5.  Bake for about 17 minutes (give or take a couple of minutes – you know your oven better than I do) and until they look cooked in the middle.  Remove from the oven and let them cool for another minute on the pan, then move to a wire rack to completely cool.

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They’re very chewy and soft cookies that keep for a few days after and still maintain their texture.  They’re not too sweet because of the unsweetened cocoa powder and it has just enough coconut flavor where it’s not overpowering.  Sent my husband to work with a few of them and he refused to share with his coworkers, in case that’s any indication of how they turned out.  Hee hee.  🙂

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