Chewy Coconut Cookies (extremely coconuty)

When you think about all the different kinds of cookies you can make, it’s overwhelming. What it all comes down to is this: everyone can make a good cookie but not everyone can make a memorable cookie.

Honestly, how many times have you had a cookie and in the back of your head thought, “hmm. Good, but forgetable”?

The best cookies must fit the following criteria:

  1. Chewy. I can’t emphasize this enough! No offense to those who love gooey, underdone in the middle type of cookies but I think the best cookies are the ones with a bite to it, where the only texture isn’t just crispy on the edges, but chewy throughout.
  2. Well…. cookie-y, not bready. I’m going to say it right here that if a cookies resembles a flat muffin or is bread-y in anyway, it’s technically not a cookie. I think we should give these special types a name like “Creads” or “breadkies”. All I’m saying is, how many banana or pumpkin cookies do I have to test out until I find a solid cookie texture?

But I digress and have decided to kick off the season with these extremely coconuty cookies. They are a coconut lover’s dream, dense like a macaroon, but with a chewy texture of a great cookie. Enjoy with milk. Happy baking!

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 2 tablespoons of cream cheese
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut
  1. Preheat oven to 350 degrees. In a medium bowl, combine flour, baking soda, and salt. Stir.
  2. In your mixing bowl, mix butter, sugar, and cream cheese on low speed. Add egg and vanilla. Gradually add in the flour mixture and finally the coconut.
  3. Form 2 teaspoons full of dough on a baking sheet, spaced 2 inches apart and bake for 13 minutes until light brown on edges. Cool on wire racks.
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