These cookies are so good, I did not want to wait until Friday to post the recipe in case you want to make them for Christmas! The original recipe is from Cooking Light, but I made a few adjustments based on the ingredients I had in the kitchen. Here is the link to the original recipe as a reference. After I finished this recipe, I realized if you replace the egg with egg substitute, you can make these vegan 🙂 I know that will make some readers very happy!
Toasted Coconut Chocolate Chip Cookies
Recipe makes 25 cookies
Nutrition info per cookie
96 calories/8g sugar/5g fat/8g protein/13g carbs/7mg cholesterol
- 1 cup unsweetened low fat shredded coconut (I used Let’s Do Organic)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup packed brown sugar
- 4 tbsp Earth Balance Buttery Sticks
- 1 tsp vanilla extract
- 1/4 cup Enjoy Life mini semi-sweet chocolate chips
- Preheat oven to 350°
- Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring one. Set aside to cool.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
- Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of the cookies begin to brown. Remove from pan, and cool completely on wire racks.