Recipes, Sweet Treats, Uncategorized
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Toasted Coconut Chocolate Chip Cookies

As I’ve mentioned in previous posts, I love baking! It’s fun, therapeutic and tasty. Most of the time I try to stick with healthy alternatives while baking. My goal is to make healthier options taste just as delicious as their indulgent counterparts.

These cookies are some of Luke’s favorites. 🙂 And with only 88 calories in each..they’ve quickly become a favorite of mine as well. Here’s what you’ll need:



1 cup flaked sweetened coconut
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg ( 1/4 cup egg-whites as an alternative)
2 ounces dark chocolate (70% cacao), chopped
Cooking spray


1. Preheat oven to 350°.

2. Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.

4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.


I use my KitchenAid Mixer for this recipe. The batter is not as thick as traditional cookies but that’s why they bake so quickly and come out chewy…my favorite.

If you bake often, I highly suggest getting a Silpat. I’ve mentioned them before in previous posts and can not say enough good things! They keep your tray clean and I’ve never had a burnt batch of cookies while using one. Thanks for introducing me to them, Mom!

We usually let them cool for about 5 seconds before tasting 😉 but you should let them sit until completely cool. I like mine with vanilla almond milk and Luke dips his in regular milk. Either way you’re sure to enjoy! Bon appetit!


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