It was happening, the moment I had been dreading for 3 weeks, I was going to be attending a party, but it wasn’t going to be a fun party. It was a good-bye party. You see, one of my closest friends Angela had decided to move to Holland and be a Nanny for a family for a year. Yes, I know it is only a year, but I still knew I was going to miss her like mad.
Angela and I have one of those friendships where we are almost in constant communication with each other. We text daily, about mundane things and random thoughts, sometimes to make plans. We chat online, we leave facebook messages and we would see each other at least twice a week.
My whole world was about to change. (sense that I am being a little over dramatic?)
Whenever I would bake ANYTHING, I would give some to Ang, and she LOVES my pumpkin spice muffins with cream cheese frosting more than anything else I can make. But I did not think these would fare too well on an airplane, and I wanted to make something she could pack and take with her. The alternative, try out a new cookie recipe and send her on her adventure.
On an unrelated note, I am accepting donations to the “fly Kristen to Holland to visit Angela fund”, please contact me for details
Toasted Coconut Chocolate Chunk Cookies
2 cups flaked unsweetened coconut (I just threw in the whole bag)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 cups packed brown sugar
1/2 cup unsalted butter, softened
2 teaspoon vanilla extract
2 large eggs
4 ounces dark chocolate (70% cacao), chopped
Preheat oven to 350°.
Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
Adapted from: First Look, Then Cook (I doubled the recipe, I like high yield baking)