Toasted Coconut Chocolate Chunk Cookies

This post has been linked to Eat at Home.

This will be my last "food made from my kitchen," post for a while. The big wedding is upon us and we will be traveling to exotic locations. Okay, not really, how about a beautiful destination! See if you can guess. No cheating, if you already know. Whatever you do–keep checking back because I will be posting wedding pictures and photos of other places and other foods. I will want to share with you some of the memories that we make along the way.

I was appalled to discover that this is the very first cookie recipe I've posted. That just doesn't seem right. How can I even consider myself a true food blogger without any cookie posts? I hope to redeem myself, by sharing this awesome recipe with you.

Behold the featured stars of this delicious cookie production! The players are coconut for toasting and dark chocolate.

These cookies were hot out-of-the-oven, just waiting for us to grab a glass of milk and indulge. Oops, bummer, we were out of milk. Off to the store for some. We couldn't bear to eat cookies this good without milk.

Toasted Coconut Chocolate Chunk Cookies

Ingredients

• 1 cup flaked sweetened coconut
• 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 butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 2 ounces dark chocolate, chopped
• Cooking spray

Directions

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.

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.