CHOCOLATE CHIP AND COCONUT LUNCHBOX COOKIES
A very decadent cookie with chocolate chips and coconut to make an energy snack for any time of the day.
Provided by Cheerios
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a large baking sheet.
- Mix flour, baking powder, and baking soda together in a bowl. Combine coconut, chocolate chips, oats, and sunflower seeds together in a separate bowl.
- Stir sugar and butter together in a third bowl using a spoon to break up butter and create a paste with sugar. Beat eggs, 1 at a time, into butter mixture using electric mixer on medium speed until light and creamy.
- Beat coconut mixture into creamed butter mixture until mixture is evenly combined. Mix flour mixture into coconut-butter mixture until dough is just combined. Drop small spoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until cookies are lightly browned, about 10 minutes. Transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.2 g, Cholesterol 25.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 4.8 g, Sodium 99.7 mg, Sugar 13.4 g
CHOCOLATE-COCONUT LUNCHBOX COOKIES
These gooey chocolate chip cookies with chewy coconut and raisins are perfect for the lunchbox or snack time.
Provided by Cheerios
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet and set aside.
- Combine flour, baking powder, and baking soda in a medium-sized bowl and blend well. Set aside.
- Mix sugar and butter together using an electric mixer in a bowl to form a smooth paste. Add eggs 1 at a time and beat well after each addition. Beat in coconut, chocolate chips, oats, and raisins until thoroughly mixed and coated well.
- Drop dough by teaspoons onto the prepared cookie sheet.
- Bake in the preheated oven until lightly browned on top, about 10 minutes. Transfer cookies to a rack to cool completely before storing in a container.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 23.1 g, Cholesterol 25.7 mg, Fat 9 g, Fiber 1.6 g, Protein 2.2 g, SaturatedFat 6.1 g, Sodium 93.9 mg, Sugar 14.5 g
COCONUT CHOCOLATE CHIP COOKIES
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE COCONUT COOKIES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.
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