Ingredients
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1
-
1
-
1/2
-
1/2
-
1
-
1
-
3/4
-
1 1/2
-
1 1/4
-
1
-
-
-
-
-
Directions
Toasted Coconut Chocolate Chip Cookies,I’ve made this recipe from Ladies Home Journal for the past 15 years. My original copy is half burned (a little problem toasting the coconut) so I thought I better get this published. The cookie dough is so delicious; tastes like a candy bar. The toasted coconut takes it to new heights!,These were okay. I followed the recipe exactly, which I always do the first time I make something. I wanted something a bit moreish. Something that had crisp edges and a really chewy center. Next time I would omit the oats and maybe real butter instead of shortening for better buttery flavor. I tried these cookies and they came out much better. cookies, crispy on the outside, chewy in, great taste! used 1/2 cup shortening and 1/2 cup coconut oil to get more coconut taste because I didn’t have coconut extract. used a small ice cream scoop and did not flatten them , baked about 12-15 mins at 350. As did some others, I toasted coconut in oven as it was preheating, didn’t take long.
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Steps
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1
Done
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Toast Coconut in a Medium Skillet Over Low Heat, Until Light Brown. |
|
2
Done
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Let Cool. |
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3
Done
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Preheat Oven to 350. |
|
4
Done
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in Large Bowl or Mixer, on Low Speed, Mix All Ingredients (except Chocolate Chips) Together (with the Shortening Being Soft, It Mixes Easily and Does not Have to Be Creamed First). |
|
5
Done
|
Stir in Chocolate Chips. |
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6
Done
|
Drop Level 1/4 Cups Dough, About 2-Inches Apart, on Ungreased Cookie Sheet, Pressing Dough Lightly to Form Rounds. |
|
7
Done
|
Bake 15-20 Minutes or Until Golden. |
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8
Done
|
Let Cool a Couple of Minutes. Transfer Cookies to Cooling Rack to Finish Cooling. |
