0.0 – 0 reviews • Dessert
| Level: |
Easy |
| Total: |
2 hr 30 min |
| Active: |
45 min |
| Yield: |
50 cookies |
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 large egg plus 1 egg yolk
- 3 cups semisweet chocolate chips
- 2 1/2 cups sweetened shredded coconut
- 2 teaspoons vegetable oil
Instructions
- Whisk the flour, cornstarch, baking soda and salt in a medium bowl. Set aside.
- Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange tablespoon-size scoops of dough about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.
- Put the remaining 1 1/2 cups shredded coconut in a medium bowl. Melt the remaining 2 cups chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.
Nutrition Facts
| Serving Size |
1 of 50 servings |
| Calories |
145 |
| Total Fat |
8 g |
| Saturated Fat |
5 g |
| Carbohydrates |
19 g |
| Dietary Fiber |
1 g |
| Sugar |
14 g |
| Protein |
1 g |
| Cholesterol |
14 mg |
| Sodium |
74 mg |
