| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
Instructions
- Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder and 3/4 teaspoon salt; stir into the butter mixture. Add 1 cup shredded coconut, 1/2 cup chopped cashews and 1 cup chocolate chunks to the finished batter. Drop by heaping tablespoonfuls and bake 20 to 25 minutes at 350 degrees.
Reviews
What a bummer. I love coconut, pecans, chunks of chocolate…and the base of this cookie is good too, but combining all these and removing the baking powder, and well…you have crumbly cookies. The taste is okay, but they are dry. I think the addition of all the extras adds too much for the amount of dough there is. They baked up in exactly the form they were in when I put them on the cookie sheet. No spreading, melting, no nothing. Just stayed little balls of dough, only baked. And I weight my sugar and flour and double check my ingredients, so there was no mistake in the creation. They are edible and better than no cookie at all, but I won’t be making these again, unless there is a way to add some more “cookie” to this recipe.
These cookies turned into rocks when I made them. They definitely needed more butter. Very disappointing!