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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Enjoy!
Love that these cookies are GF. Great recipe.
I’d like to invite you to share this recipe on my linky, Sweet Tooth Friday. I hope to see you there. http://alli-n-son.com/2011/03/17/soft-chewy-chocolate-chip-cookies/
Hi Allison! I just linked up at Sweet Tooth Friday. Thanks for the invite!
I saw these in Cooking Light and have actually been toying with making them this week. I was actually considering adding the coconut m&m’s instead of chocolate chips? Hopefully mine turn out as well as yours!
It’s all good Tessa! Recipes are meant to be played with and customized!
These really do look fantastic. (and the plate IS very pretty!)Thanks so much for sharing them on Allergy-Friendly Friday! What a great bunch of recipes to kick off with. Can’t wait to see more of your food.
Kindest regards,
Cybele
Thank you Cybele! I am so happy that you came by my blog to check them out and I look forward to more fun Allergy Friendly Fridays!
Andrea, these cookies look amazing! I love coconut in my chocolate chip cookies. My Mom use to add it all of the time to her cookies! I also love my chocolate chip cookies with TONS of dark chocolate and straight from the freezer! Yum!!!
I will definitely be trying this!
I have to agree about the presentation, really pretty! I found you via AFF, thank you for sharing!
Thank you hsw for coming to see my recipes!
Hi Kim! Thank you for coming by to see my recipes!
Hi Andrea,
What great cookies YUMMY! I just love all that coconut and chocolate. Thank you so much for sharing with Full Plate Thursday and please come back!
Hi Miz Helen! Thank you!
These sound wonderful. Thanks for sharing it. I look forward to seeing you at What’s On the Menu Wednesday this week. Happy Spring
Thank you Debbie!
Wonderful toasted coconut in these….the flavor must be outstanding.
Thank you Briarrose!
These are absolutely lovely – and your plate, while equally lovely, couldn’t overshadow their chocolately goodness
My sister in-law is gluten intolerant and will love them.
Thanks for linking to the Hearth and Soul Hop!
Thank you Michele! I seem to be specializing in cookie recipes here on my blog! They are one of my favorite things to make and they are also easy to give away so I am not tempted to eat them all myself!