Coconut Chocolate Chip Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 27 cookies
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/4 cups all-purpose flour
- 2 cups (12 ounces) semisweet chocolate chips
- 1 1/4 cups firmly packed light brown sugar
- 3 cups sweetened flaked coconut
- 2 sticks (1 cup) unsalted butter, softened
- Carbohydrate 29 g(10%)
- Cholesterol 32 mg(11%)
- Fat 14 g(21%)
- Fiber 2 g(7%)
- Protein 2 g(4%)
- Saturated Fat 9 g(46%)
- Sodium 122 mg(5%)
- Calories 236
Preparation Preheat oven to 375°F. In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition and beat in flour mixture. Beat in vanilla and stir in coconut and chocolate chips. Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in middle of oven 10 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely. Cookies keep in airtight containers 5 days.
Preparation Preheat oven to 375°F. In a bowl whisk together flour, baking soda, and salt. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition and beat in flour mixture. Beat in vanilla and stir in coconut and chocolate chips. Drop dough by level tablespoons 2 inches apart onto buttered baking sheets and bake cookies in middle of oven 10 minutes, or until golden. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely. Cookies keep in airtight containers 5 days.
