Chocolate Chunk Coconut Cookies
Chewy cookies with shredded coconut and chocolate chunks throughout. Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers
- 1 3/4 cups flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cups (1 1/2 sticks) of margerine, softened
- 1/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 1 ener-g "egg"
- 1 tsp. vanilla
- 1/2 to a whole 12 oz. bag of semi-sweet chocolate chunks (it just depends on how chocolatey you like them)
- 1/2 cup angel flake coconut
- 1/4 cup chopped nuts (I used walnuts, but any kind would be yummy)
- Preheat oven to 375 F. In a medium bowl sift together flour, baking soda, baking powder, and salt; set aside. Beat margerine and sugars in a big bown with a hand-held, electric mixer until light and fluffy. In a small cup, mix ener-g "egg" as directed and then combine with vanilla; pour this mixture in the margerine/sugar mixture and beat well. In approximately 1/4 cup increments (this will reduce a cloud of flour all over your countertops), introduce the dry mixture until blended. Fold in coconut, chocolate chunks, and nuts with a mixing spoon. Drop heaping tablespoon-sized blobs on a cookie sheet lined with parchment paper (space well; they spread while baking). Bake 8-12 minutes: less time for softer cookies, longer for crispy ones. Allow to cool on cookie sheet for two minutes and remove to wire racks and cool completely. Makes about 2 dozen cookies.
Be careful not to overcook or cookies may become dry, and that's no good!