Friday, July 17, 2009

Island Cookies



I've made these cookies a few times, and they're always a crowd pleaser. They're crispy on the outside and nice and chewey on the inside. They've got plenty of flavor and are a perfect addition to a summer picnic, or you know....just as a snack.

Island Cookies
(Makes 4 dozen cookies, Adapted)

2/3 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 sticks butter, softened
3/4 c. packed brown sugar
1/3 c. granulated sugar
1 tsp. vanilla extract
1 large egg
1 11.5 oz package milk chocolate morsels
1 c. flaked coconut, toasted, if desired
1 c. chopped macadamia nuts

Preheat oven to 375 F.

Combine flour, baking powder, baking soda, and salt in a small bowl. Beat butter, brown sugar, granulated sugar, and vanilla extract in large mixer bowl until creamy. Beat in egg until combined.

Beat in flour mixture in 2 batches, scraping down the sides of the bowl as needed. Stir in morsels, coconut, and nuts. Drop by slightly rounded tablespoon onto ungreased baking sheets.

Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for two minutes; remove to wire racks to cool completely.

Notes:
  • My cookies were actually done after about 6 1/2 minutes, so keep checking them so you don't burn the bottoms.
  • I prefer the toasted coconut, but a teaspoon of coconut extract would be a good substitute.

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