I don’t know the original source of this recipe, but the cookies are excellent! They’re big, sturdy, and loaded with good things.
One important note — If you decide to make these, it’s probably best to use unsweetened coconut – the type you usually find in the bulk section. The shredded sweetened type in the baking aisle might make these too sweet. Then again, I’m just speculating.
At the risk of sounding like a sexist, men seem to like these.
Hearty Chocolate Chunk Coconut Cookies
1 cup butter, softened (I used salted)
1 cup brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped
Preheat oven to 375°F.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 ungreased or lined baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total. Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
Toast nuts in a shallow baking pan in a 375°F oven until golden, 8-10 minutes.
Makes about 24 large cookies.
Note: Sent a batch of these to Iraq — took 6 days to get there. Got good feedback.
{ 8 comments… read them below or add one }
Saw you on the rerun of the bakeoff. Congratulations! What an innovative recipe.I sure hope that you embark on a quest for the perfect buttermilk pie (mentioned in the pecan pie post) – I’ve tried a bunch of different recipes but none that is “the one”. I’d love to see what you find.
Now that looks like a cookie I could sink my teeth into!
Well, I’m not on the plane but I did try a nibble. Love the nuts – the big almond chunks are my favorite part. It is a very good cookie, with a slight hint of salt to balance the sweetness!I’ll sample the chocolate ones later! Thanks for the cookies!
Anna,I saw you on Food TV network and just want to shout out congratulations on your million dollar winning recipe. How unique of an idea that you had. I heard about your blog when you spoke of it. Your blog is sharp. I can’t wait to go on the other food blogs that you have listed. I have a blog at beyourbest2006.blogspot.com and scratchcooking.blogspot.com. I update those as time allows. I haven’t figured out to write a word or phrase then have a link to another spot in reference to those words. I know that you don’t have to do tutorials, but could you help a sister out. I like to bake and eat a good cookie. You have some great recipes.Also, how do you go about using another person’s recipe, i.e Martha Stewart. Do you have to write for permission to use that on your blog? Please advise.When you adapt another person’s recipe is that now a new recipe and it’s yours?
Sounds like a cookie my husband may like, Anna. I’ll let you know when I make them!
Sounds like a cookie my husband would like. I’ll let you know when I try them!
Sorry about the 2 posts…thought the first one didn’t work!
Hey Anna, I used to make an unusual chocolate chip cookie that I’ve lost the recipe to. You baked them as a bar cookie and spread egg white mixed with brown & white sugar on top and it made almost a meringue-like topping. It didn’t stay puffy like on lemon meringue pie, but deflated down to make a moist topping. Have you heard of anything like that?