Last updated on September 13th, 2019 at 08:06 pm
I love cookies and these are elevated with dark chocolate and crispy toasted coconut that will remind you of a candy bar!
This week we are focusing on cookies! I love cookies! My favorite kind of cookie is the warm, chewy kind, preferably with chocolate in them. I worked for quite a long time to get my chocolate chip cookie recipe just right, and it is the type of recipe that you can adapt to add whatever you want. This time, I am adding one of my new favorites things, toasted coconut. And of course, dark chocolate! If you haven’t read my chocolate chip cookie post, hop on over there right now and get the basic recipe!
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? It’s like eating a regular Oreo cookie when they make mega stuffed ones? They should call the regular Oreos diet Oreos. Now they make thin ones. What’s the point of that?
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.
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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What is your favorite type of cookie?
- 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!
Stay tuned for the next post and another take on this cookie!
If you like these cookies, try my White Chocolate Toasted Macadamia Nut Cookies!
Looking for an adult cookie? Check out these Oatmeal Raisin Chocolate Chip Cookies with Whiskey from my girl over at La Petit Chef!
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