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
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 CHIP-COCONUT COOKIES
A classic cookie gets mini chocolate chips and big coconut flavor.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
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.
COCONUT SLICE
This can also be made as a chocolate coconut slice. One for the lunchbox or with a nice cup of tea or coffee. Ice/frost with your favourite lemon icing for plain version or chocolate icing/frosting for the chocolate variation.
Provided by Jen T
Categories Bar Cookie
Time 40m
Yield 16-20 bars or squares
Number Of Ingredients 9
Steps:
- Sift together the self raising flour and salt (and cocoa if using) into a bowl.
- Add the sugar, coconut, and melted butter.
- Mix well.
- Stir in the beaten eggs and milk (and vanilla if using).
- Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
- When cold ice/frost with either lemon or chocolate icing/frosting.
- Sprinkle some extra coconut over top of icing/frosting if liked.
- Cut into bars or squares.
TOASTED COCONUT CHOCOLATE CHUNK COOKIES
A great recipe that I found in my Cooking Light magazine. These cookies are very yummy. I was thinking about adding some chopped pecans next time. You know, to give them more fiber and make them more healthy! Yea, right! LOL! Actually they're not to bad. Everything in moderation. Enjoy!
Provided by SoCalCookerGal
Categories Drop Cookies
Time 40m
Yield 25 cookies, 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Arrange coconut in a single layer on a small cooking sheet Bake at 350 degrees for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
- Weigh or lightly spoon the flour into a measuring cup, level with a knife. Combine baking powder, baking soda and salt in a medium bowl; stir with a whisk until well blended.Place the sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add the flour mixture 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. Bake at 350 degrees for 10 minutes or until the bottom of cookies just begin to turn brown. Remove from pan and cool completely on wire racks.
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