These cookies received rave reviews from other testers. I am a big coconut fan so while I enjoyed them, I found that the coconut really faded into the background. It seemed to be more of a textural component than a flavor enhancer, though this allowed even the non-coconut fans to enjoy them. The recipe was originally published in Cooking Light in 2010.
1 cup flaked sweetened coconut, toasted
1 cup all-purpose flour
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 (semi-sweet chocolate chips work as well)
Preheat oven to 350°.
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 the toasted coconut and chocolate.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray or lined with silicon mats. Bake at 350° for 10 minutes or until bottoms and tops of the cookies just begin to brown. Remove from pan, and cool completely on wire racks.
YIELD: approximately 20 cookies