I hope my gorgeous plate doesn’t overshadow these cookies because they are really good!
In case you are wondering about the plate, it was from the Bradford Exchange years ago and the artist is Lena Liu. It was a series of four plates that all featured hummingbirds (they are under the cookies) and beautiful flowers. I just saw it in my china cabinet and thought to use it for the cookie photo. I will remember to use the others too- they are so pretty!
This cookie recipe was published in the magazine Cooking Light in April 2010. I converted it to gluten free and added a little more chocolate, but those are my only changes. I tried to reduce the sugar but it was perfect the way it was!
The only reason I added more chocolate was because I used my usual Droste Extra Dark Chocolate Pastilles and the sealed foil package is 3.5 ounces (so I had to use it all, right?) I buy my Droste at Cost Plus.
When you toast the coconut, just toast it until it starts to smell good and shows a little bit of color. You don’t want to make it too dry because it will steal the moisture from the cookie when it’s baked.
I did reduce the baking time by 2 minutes so the cookies would be more moist. If you prefer them crunchy, bake them for 10 minutes total instead of 8 minutes.
I think these cookies are a very nice variation on a regular chocolate chip cookie.
I shared this recipe with Foodie Friday at Designs By Gollum, Fight Back Friday at Food Renegade, Finer Things Friday at The Finer Things In Life, Fun With Food Friday at Paisley Passions, Sweet Tooth Friday at Alli ‘N Son, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Sweets For A Saturday at Sweet As Sugar Cookies, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tasty Tuesdays at 33 Shades Of Green, Full Plate Thursdays at Miz Helen’s Country Cottage, Hearth And Soul Hop at A Moderate Life
Toasted Coconut Chocolate Chunk Cookies
Preheat oven to 350 degrees.
Cover 2 cookie sheets with parchment paper.
Toast the coconut lightly until it smells good and starts to have just a little bit of color. I do it in my microwave on a piece of wax paper, but you can use a small baking pan in the oven for a few minutes as it’s warming up. I keep stirring it with my fingers so it toasts evenly. Don’t over-toast it and dry the coconut out, it will take up the moisture in the cookies.
1 cup flaked sweetened coconut
Mix dry ingredients together in a small bowl and set aside.
1 cup GF Flour Mix*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
Place sugar and butter and vanilla in a large bowl and beat with a mixer until smooth and creamy.
3/4 cup brown sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 teaspoon vanilla extract
Beat in 1 large egg
Add GF flour mixture and beat at low speed until just combined.
Stir in toasted coconut and chocolate.
3.5 oz package Droste Extra Dark Chocolate Pastilles (or your choice of 70% cacao dark chocolate), chopped
Drop by tablespoons onto prepared cookie sheets, 12 per sheet
Bake at 350 degrees for 8 minutes, switching pans from top to bottom midway through the baking time.
If you like your cookies a little more crunchy, bake for a total of 10 minutes.
Makes 24 cookies
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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