These are really delightful cookies. They’re buttery, crispy around the edges, chewy in the middle, and are dotted with molten flecks of chocolate throughout.
The original recipe is from vegweb, but apparently it’s down right now.*** I’ll update with the link when it’s available, but this is my (slightly varied) take on it:
Chocolate Chunk Coconut Cookies
- 3/4 cup margarine
- 1 cup brown sugar
- 1 egg replacer (Ener-G)
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (I like salty cookies!)
- 1 cup chocolate chips
- 1/2 cup shredded coconut
Preheat oven to 375*F. Cream the first 5 ingredients together until fluffy. Combine the dry ingredients (not including coconut & chocolate) in a small bowl, then add to the creamed goo. Stir until combined, then add the chocolate & coconut until evenly distributed. My cookie scoop holds about 1 1/2 tablespoons of dough, so I got 30 small cookies. Use two spoons or whatever to make yours, if you aren’t a lazy bastard like me. Place the blobs about an inch apart & flatten the tops slightly before baking for 8-12 minutes. I bake mine until the cookies “deflate” when the cookie sheet is whacked on the counter (around the 8 minute mark). If you go longer than this, or wait for them to deflate & crinkle on their own, they’ll probably be crispy once they’re cooled. Whatever floats yer boat though!
***Oops! The recipe is actually from VegFamily, by Summer. This is what I get for printing out recipes without making note of their origins…