Tuesday, December 8, 2009
So its a snowy day and like any good Kitchen Witch I decide to make some cookies. But what kind of cookies I ponder. The husband suggests chocolate chip. I shoot it down immediately, no no no, not chocolate chip, thats an ordinary every day cookie. This is a snow day. It deserves better than a chocolate chip cookie. It needs coconut!
Mmm, yes, coconut indeed. Nice & flaky like the big ol' flakes falling from the sky. Yes, coconut indeed. But what realm of coconut cookie do we want? Crispy and crunchy? Soft & chewy? Maybe a macaroon...crispy on the outside, creamy & chewy on the inside. Yes a macaroon!
Imagine my horror then when I discovered that I had only 1 egg, not enough for the egg whites that a proper macaroon needs. Nor did I have sweetened condensed milk, another important ingredient in the macaroon mix. Curses! This is not how I pictured my snow day cookie baking extravaganza!
Time to put on the thinking cap. One egg. Sugar, flour, coconut. Chocolate chips. White chocolate chips. Wait a minute, maybe a soft cookie laced with coconut and both dark & white chocolate chips could work. Its gotta work - I'm running out of choices here! Its time to work some serious Kitchen Witchcraft or surrender to the plain every day chocolate chip cookie.
Coconut double chocolate chip cookies
1 1/2 sticks butter
1/2 c brown sugar
3 T white sugar
1 1/2 t vanilla
2 cups coconut, divided
2 1/2 c flour
1 t cream of tartar
Preheat oven to 350*
Toast 1 c coconut on a sheet tray until golden brown, allow to cool on sheet tray.
Cream butter in stand mixer. Add sugar & beat until light & fluffy. Add vanilla and egg, beat until fluffy again.
Mix remaining 1 c coconut with flour, salt & cream of tartar. Add in 3 installments. Add chocolate chips, white & dark & stir to combine.
Scoop cookies with scoop packed well (1T approx). Roll the cookie in the toasted coconut. Place 12 cookies on a sheet. Bake 12 1/2 min. Coconut will deepen in color & bottom will just toast. They will not flatten out.