I found this recipe off Pinterest for Coconut Chocolate Chip cookies and tweaked the recipe a bit as I always do. The inspiration comes from www.mikeysinmykitchen.com and her recipe for the Ultimate Chewy Coconut Cookie. I made these this morning for my lovely co-workers at the hospital where I worked the evening shift and they were a real hit. By changing the flour to gluten-free and adding the chocolate chips I think they are a real crowd or family pleaser. You should try this recipe out, you will be delighted with the results!
Coconut Chocolate Chip Cookies
1/2 cup room temperature butter
1/2 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1 cup gluten-free flour (or regular flour)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups unsweetened shredded coconut
3/4 cup mini chocolate chips
Preheat oven to 350 degrees F. Cream butter and sugars until well mixed, add egg and vanilla.
In separate bowl mix flour, baking powder, baking soda and salt.
Add dry ingredients to butter/sugar mixture and mix until all incorporated. Add coconut and chocolate chips and mix until just combined.
On parchment paper or Silpat pad lined baking sheets place small walnut sized balls about 4 inches apart as these cookies really spread. Place in oven and bake until edges just begin to brown. Remove from oven and remove allow to cool for 5 minutes. Then remove them from paper or Silpat pad and place on cooling racks to continue cooling. If you allow them to brown more; they will be very crispy; less and they will be more chewy. Store in a closed container. Enjoy. Cheers, Michele