Ingredients and Weight:
- 1 cup (240ml) butter (softened)
- 1 cup (200g) brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups (390g) all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (80g) shredded coconut
- ½ cup (75g) chocolate chunks or chips
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and brown sugar until smooth.
- Add eggs and vanilla and mix well.
- In a separate bowl, combine flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Stir in the shredded coconut and chocolate chunks/chips.
- Drop cookie dough by the spoonful onto an ungreased baking sheet, leaving enough space for the cookies to spread.
- Bake for 20 minutes or until the edges are set and the centers are slightly underdone.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information: (Per serving, assuming 8 cookies)
Calories: 350kcal, Fat: 18g, Carbohydrates: 48g, Protein: 4g, Fiber: 2g
Dish Characteristics:
- No baking required, easy to make
- Combination of chocolate and coconut flavors
- Chewy and delicious cookies
User Comments:
- "These cookies are so easy to make and taste amazing! The chocolate and coconut combination is so unique and delicious."
- "I love how these cookies are soft and chewy, they're perfect for a snack or dessert."
- "These cookies are a great way to use up leftover coconut and chocolate, they're always a hit at my house."
Special Precautions and Tips:
- Be sure to use softened butter for best results.
- Leave enough space between cookies on the baking sheet to allow them to spread out.
- These cookies are best enjoyed warm, but can also be stored in an airtight container for up to a week.
