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Cocodamia Chip Cookies
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Categories: Carribean Cuisine, Chocolate Recipes, Cookies and Brownies, Dessert
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Total Time: 53 min.
Baking Time: 25 min.
Preparation Time: 25 min.
Cooling Time: 3 min.

A tropical twist on an old-fashioned favorite. For best results, make sure that the butter and eggs are at room temperature. Also, you don't want ot overmix after adding the flour mixture.

3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter - softened
1 cup brown sugar, packed
3/4 cup granulated sugar
3 large eggs
1 tablespoon vanilla
12 ounces semisweet chocolate chips
1 1/2 cups sweetened coconut flakes
8 ounces macadamia nuts - chopped

Position a rack in the center of the oven and preheat to 300 degrees F.

In a medium bowl, using a wire whisk, combine the flour, baking soda, and salt. Mix well and set aside.

In the 4 1/2 quart bowl of a heavy duty electric mixer, using the paddle attachment, beat the butter for 60 seconds at medium speed, or until creamy. Add the sugars and continue beating for another 3 minutes until the mixture is light in color and texture. Scrape down the sides of the bowl with a rubber spatula. Add the eggs and the vanilla and continue beating for 1 minute.

Add the flour mixture one half at a time. Blend on low speed just until mixed. Add the chocolate, coconut, and nuts. stir to blend.

Drop by 1/4 cup fulls onto an ungreased cookie sheet 3 inches apart. Bake for 23 to 25 minutes. Let cool for 3 minutes and remove with a large metal spatula to a cooling rack. The cookies can be stored in an airtight container in a cool dry place for up to one week.

Calories: 383 Calories From Fat: 49%
Protein: 4g Carbohydrate: 47g
Cholesterol: 58mg Sodium: 245mg

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