For the dark chocolate toasted coconut cookies, I chose large dark chocolate chips. Because let’s face it, why would you use the small chips when there are large ones available? Why on Earth would you use small ones?
For the toasted coconut, I bought some toasted coconut ones from Trader Joes. They have been dusted with sugar and toasted so they are crispy and sweet. I eat them by the bag full while I’m sitting in front of the TV watching Bravo Housewives.
I can put down a bag in no time! Usually before the first commercial break.
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You are going to love these cookies! They remind me of an Almond Joy candy bar, without the almonds. Okay, so I guess they remind me of a Mounds bar. Sorry for the lapse in candy bar specifics. Connor said that they remind him of an Almond Joy but without the nuts so I guess it just stuck with me. Whatever they remind you of, they are good! Perfect warm out of the oven and washed down with a glass of ice-cold milk!
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- 1 batch of Chocolate Chip Cookie Dough ((minus the chocolate chips) *See below)
- 1 cup toasted coconut
- 2 cups dark chocolate chips
- Mix cookie dough, chocolate chips, and toasted coconut together by hand.
- That way you don't break up the coconut.
- Chill the dough for at least an hour.
- When ready to bake, shape dough into large tablespoon sized balls.
- Place on parchment lined cookie sheet.
- Bake at 375 for 9 minutes or until edges start to turn golden brown.
- Remove from oven and let sit on the baking sheet for another 10 minutes before you move to a cooling rack.
- Cool and store in an airtight container for up to 4 days. I bet they don't last that long!
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 14mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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