from "Cooking Light" magazineToasted Coconut Chocolate Chunk Cookies: makes 25 ( 2 points)
1 c. flaked sweetened coconut, toasted
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 c. packed brown sugar
1/4 c. butter, softened
1 tsp. vanilla
1 egg
2 oz. dark chocolate, chopped
Preheat oven to 350. Arrange coconut in a single layer on a baking sheet. Bake for 7 minutes or until lightly toasted, turning once. Set aside to cool.
Combine flour, baking powder, baking soda and salt in a medium bowl.
Place sugar and butter in a large bowl and beat on medium speed. Beat in vanilla and egg. Add flour mixture, beating until just combined. Stir in toasted coconut and chocolate.
Drop by level tablespoonful onto baking sheets coated with cooking spray. Bake for 10 minutes or until bottoms of cookies just begin to brown. Remove from cookie sheets to wire racks to cool completely.
1 c. flaked sweetened coconut, toasted
1 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3/4 c. packed brown sugar
1/4 c. butter, softened
1 tsp. vanilla
1 egg
2 oz. dark chocolate, chopped
Preheat oven to 350. Arrange coconut in a single layer on a baking sheet. Bake for 7 minutes or until lightly toasted, turning once. Set aside to cool.
Combine flour, baking powder, baking soda and salt in a medium bowl.
Place sugar and butter in a large bowl and beat on medium speed. Beat in vanilla and egg. Add flour mixture, beating until just combined. Stir in toasted coconut and chocolate.
Drop by level tablespoonful onto baking sheets coated with cooking spray. Bake for 10 minutes or until bottoms of cookies just begin to brown. Remove from cookie sheets to wire racks to cool completely.
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