Another cookie I’m in love with! Now if you don’t like coconut (and I know there are some strange ones of you out there), skip this post, but I must say—these cookies are delicious and full of coconut flavor! Took a quick little detour to Target yesterday as I was out running errands and Sam announced he needed to use the potty. Target just happened to be right there. It isn’t really by our house, so even though I like Target, I don’t get there very often. I do seem to always make sure I get there when I know they put out all the different holiday candies because I love seeing what might be new or getting some candies that for some reason are just seasonal.
Here’s the stash for yesterday.
There might have been a few other things in our cart—like the Peeps Sam talked me in to getting and maybe some Reese’s eggs. ;) I’ve seen and tasted the Hershey’s Kisses with Coconut Crème before, but needed to try them again. I’ve also tasted the Coconut M&M’s before, but these were speckled eggs, different from the original ones that are just plain M&M’s size, so I felt those needed to be tried. Then there’s the White Chocolate M&M’s and besides the candy corn ones at Halloween, I hadn’t seen plain white chocolate ones. I think all three are really good—besides all that, I’m a sucker for cute packaging and just look at that red M&M dressed up like a bunny—irresistible! ;)
I decided the Coconut M&M’s needed to go into a coconut chocolate chip cookies. I’ve been wanting to put coconut in a cookie again. I kept thinking about these Toasted Coconut Chocolate Chunk Cookies I made a while back from Cooking Light or these Toffee Pecan Cowboy Cookies that I put some of the original coconut M&M’s in.
The Speckled Egg Coconut M&M’s are big (probably Almond M&M’s size), so I did chop them to put them in the cookies. The cookies I made are stuffed full of yummy things like the M&M’s, chocolate chips, toasted coconut and sliced almonds. If I do say so myself, they really are some great cookies!
Coconut M&M’s Chocolate Chip Cookies with Toasted Coconut and Almonds, by Katrina, Baking and Boys!
2 cups, minus 1 tablespoon all purpose flour (8 1/2 ounces)
1/2 plus 1/8 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
1/2 cup plus 2 tablespoons unsalted butter, softened (5 oz.)
1/2 cup plus 2 tablespoons brown sugar, packed
1/2 cup plus 1 tablespoon granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup Coconut M&M’s (Speckled Easter Eggs need chopped)
1 cup semi sweet chocolate chips
1/2 cup toasted sweetened flaked coconut
1/2 cup toasted sliced almonds
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Cream together the butter and both sugars. Scrape sides of bowl. Add egg and vanilla and beat together until light and fluffy. Scrape sides of bowl again. Whisk together in a medium sized bowl the flour, baking soda, baking powder and salt. Add to the creamed mixture and beat just until combined. Stir in the M&M’s, chocolate chips, coconut and almonds. Scoop into walnut sized balls of dough, spread about 2 inches apart on baking sheet. Press each cookie dough ball down slightly. Bake for 11 minutes. Let sit on baking sheet for a few minutes before removing them and cooling them completely on a wire rack. (Makes about 3 dozen.)