March 12, 2011

Chocolate-Coconut Crunch Cookies

Most of our regular readers have noticed that I like to make cookies, so it should come to no surprise that I'm constantly looking for new cookie recipes and trying to come up with some of my own.   This time around I'm presenting one of my own creations:  Chocolate-Coconut Crunch Cookies.

These crunchy cookies are loaded up with several of my favorite cookie ingredients:  chocolate chips, coconut, crushed cornflakes and oats.   They're not a typical oatmeal cookie or chocolate chip cookie.  They're buttery and flavorful and quite crunchy, with a bit of chewiness due to the oats and coconut.  Give 'em a try.  I think you'll like them.

Chocolate-Coconut Crunch Cookies

yield = 5 dozen cookies

1 1/3     cup sweetened flaked coconut
1 1/4      cup unbleached all-purpose flour
1            teaspoon baking soda
1/2         teaspoon baking powder
1/4         teaspoon table salt
12          ounces semi-sweet chocolate chips
1            cup crushed cornflakes cereal
3/4         cup old-fashioned rolled oats
3/4         cup unsalted butter, softened
3/4         cup packed light brown sugar
3/4         cup white granulated sugar
1            egg
1            teaspoon vanilla extract

Add coconut to a large skillet over low heat.  Cook, stirring frequently, until about 1/4 of the coconut has started to brown.   Transfer coconut to a large bowl and set aside to cool.

Prepare three baking sheets with parchment paper.   Preheat oven to 350 degrees.

Whisk together flour, baking soda, baking powder and salt to a medium bowl. Set aside.

Add chocolate chips, crushed cornflakes and oats to the bowl with the cooled, toasted coconut.  Stir together, then set aside.

In a stand mixer with a large bowl, dream together butter, brown sugar and granulated sugar until smooth.  Mix in egg and vanilla.  Mix in 1/3  of the flour mixture at a time, interspersed with 1/3 of the coconut mixture, mixing until thoroughly mixed.   The dough will be fairly crumbly.

Using a small (tablespoon) scoop,  measure out 12 portions of the dough  in three evenly-spaced rows of four portions on one of the baking sheets.   Press together the portions of dough and flatten slightly with fingers.   Bake for 10-11 minutes, turning the baking sheet halfway through that time.  The cookies should be light brown at the edges and on the bottom.   Transfer the baking sheet to a wire rack to cool for 5 minutes, then transfer the cookies to the rack.  

Repeat with the other baking sheets until all the cookies are finished, but make sure each baking sheet cools fully before using it again. 

Cooking Tip:

To crush cornflakes, crackers and similar ingredients without making a mess, measure them into a zipper-lock bag, seal the bag and then smack it lightly with a meat pounder or roll over it a few times with a rolling pin until the contents are crushed to the desired consistency. 

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