The illustrious Mrs. Dub has inspired this post about my current favorite cookie. I have been meaning to post this recipe for some time because it is so good. If I were condemned to die and got to choose the method, it might be by eating these cookies until I was transported by joy to heaven.
Toasted Coconut Cookies.
1 cup flaked coconut (the big beautiful flaky stuff)
1 cup butter or butter flavor shortening (I did a stick of butter and 1/2 cup shortening)
½ cup light brown sugar
½ cup sugar
1 tbsp. vanilla
1 large egg
¾ tsp coconut extract (if desired. I used extra vanilla and they were still marvelous)
1-1/2 cups rolled oats
1-1/4 cups flour
1 tsp. salt
½ tsp. baking soda
1 to 2 cups chocolate chips (Listen to your heart on how much chocolate). Preheat oven to 350. Toast coconut on the stovetop. I did mine at medium to med-hi, and it timed well as I mixed the other stuff. Make sure you stir or shake the pan a little.
Meanwhile mix shortening and sugars, vanilla, coconut extract & egg in a mixer on low speed. Mix dry ingredients together and add to the mixer.
Stir in chocolate chips and coconut. Bake at 350 for 8 to 14 minutes, depending on how big you make the cookies. I did heaping tablespoonfuls, and they took about 12 minutes.
And Voila'. Flaky, crispy, chewy goodness. If you want this recipe in an un-illustrated version, email me at jbramall at yahoo dot com.