I think that a lot of my recipe reviews start off with “I had some X that I wanted to use, so I thought I’d make…” This one starts no differently. When I came across the recipe for Toasted Coconut Chocolate Chunk Cookies, I was excited because I had some coconut that I wanted to use.
This recipe makes a small batch, which is also great because we can’t finish everything I make when I only make large recipes! I actually made these on Saturday with the plan to share with friends, and so I gave some of them away as I’d planned to.
I probably nullified the “healthy” factor in these cookies: I used regular semisweet chocolate chips, and I re-toasted some coconut that I’d toasted before. I don’t think this hurt the cookies at all, aside from making the coconut flavor a little less strong. I didn’t measure the amount of coconut I used, though, so I know I had extra coconut in these.
I made 24 (very close to the 25 the recipe yields!) and they baked very accurately – they were done after 10 minutes. I don’t have any pictures, unfortunately, but they looked good. With the brown sugar and coconut in these, they were chewy like oatmeal cookies, and also had a deeper flavor, again more like oatmeal cookies than traditional chocolate chip ones. Alex doesn’t care for coconut too much but he enjoyed these. I could taste the coconut in them, but it wasn’t overwhelming.
We liked these, and while they won’t be one of my favorites, it’s nice to have a low-yield cookie recipe to make. I’d make them again sometime.