Bake, Run, Live

Sweet, chewy coconut and smooth dark chocolate. Two flavors that taste good together.

Have you ever had a moment in which a food thought pops into your head (“Hmm, _____ sure would taste good right now”)? I had one of those moments yesterday. Driving in the car- I started thinking about a cookie that has coconut and chocolate in it. But I didn’t just want to throw the 2 ingredients into any dough. I wanted something different. Softer. Chewier. Not too sweet.

I think I figured it out.

These cookies are made with sweetened condensed milk in place of sugar, and that helps keep the cookie soft. The lightly toasted coconut on the top of the cookie adds a nice contrast in textures also.

Coconut Chocolate Chip Cookies
Makes 32 large cookies
Prep time: 10 minutes     Bake time: 10-12 minutes

1 cup butter, softened
1/ 2 cup brown sugar
1 can (14 oz.) sweetened condensed milk
2 cups + 1/2 cup shredded coconut, divided
2 eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.

In a large mixing bowl, beat butter, brown sugar, and sweetened condensed milk till combined. Stir in 2 cups coconut. Add in eggs and vanilla, mix well. Stir in salt, baking soda, and baking powder. Add in flour and mix until just combined. Stir in chocolate chips.

Using a large ice cream scoop, place dough on parchment paper lined cookie sheets. Bake 5 minutes and remove from oven. Sprinkle 1/2 teaspoon of remaining coconut onto the tops of each cookie. Press down very lightly on the coconut (you are not trying to flatten the cookie, only making sure the coconut sticks). Return cookies to the oven and bake an additional 5 to 7 minutes, or until cookies are golden and set. Remove from oven and let cool for 5 minutes. Transfer cookies to cooling racks and let cool completely.

5 minutes into baking-just added the coconut on top

Made with love, not calories!