Source: CookingLight.com
Serves 25
Ingredients
- 1 cup flaked sweetened coconut
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup packed brown sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ounces dark chocolate (70% cacao), chopped
- Cooking spray
Instructions
- Preheat oven to 350°.
- Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
- Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
Nutrition Information
Serving size: 1 cookie
- Calories 88
- Fat 3.8g
- Satfat 2.5g
- Monofat 0.6g
- Polyfat 0.1g
- Protein 1g
- Carbohydrate 13g
- Fiber 0.4g
- Cholesterol 12mg
- Iron 0.6mg
- Sodium 38mg
- Calcium 15mg