I can usually tell if a recipe succeeds (or fails) by how long it lasts in the office kitchen and/or whether or not people mention it later on. I’m still hearing about these little numbers almost a week later, so folks certainly liked ’em. To be honest, I thought they were rather innocuous and I’m kinda surprised at the positive reaction. I just had some coconut I wanted to use and lacked the creativity to do something super interesting it. Nonetheless, I’ll take the love. Simple is good.
Recipe is taken from Roxana’s Home Baking, with a few modifications.
- 1 2/3 cup all purpose flour
- 1 tsp baking powder
- pinch of salt
- 3/4 cup unsalted butter
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cup semi-sweet chocolate chips
- 2 cups sweetened shredded coconut
DIRECTIONS (makes approx. 2 dozen)
- Preheat oven to 375 degrees and line a baking sheet with parchment paper (or a silpat if you’re fancy).
- In a large bowl, whisk together dry ingredient and set aside.
- Using a stand up mixer set on medium, combine butter and sugar until light and fluffy.
- Add vanilla and egg and mix until fully incorporated, scraping the sides of the bowl if necessary.
- Slowly add the flour mixture until just combined.
- Add in the chocolate chips and coconut and mix until evenly distributed throughout the dough. Might be a good idea to scrape the sides of the bowl again at this point.
- Roll the dough into 1 1/2 inch balls and place about 3 inches apart. Give ’em a good smush, basically flattening them.*
- Bake for 12 – 15 minutes until edges begin to brown slightly.
- Remove from oven and allow to cool on the baking sheet for 1 – 2 minutes before moving to a wire rack.
- Don’t worry about how long they’ll keep as they won’t last more than a day. Might as well just store them in your mouth.
*Otherwise, you end up with little cookie balls. Still tasty, just not very pretty.