100 degrees still in September and I baked cookies. Because these delicious toasted coconut chocolate chip cookies made having my oven on while it’s still sweltering outside so worth it. Also, have you ever watched the show “Hoarders”? I have, once, and the mere thought of “what if they moved and had to pack up all that stuff” had me practically break out into a cold sweat because I hate packing, and moving, and apparently I hate unpacking too. So I changed the channel. And realized how many boxes I still have in every room of my house that we haven’t unpacked yet and we have been in our house, ummm, two years now. I remember a scene from a show or a movie, can’t remember right now exactly, where the wife said something about how they weren’t allowed to move until the very last box was unpacked and when she told the husband “Honey I finally unpacked the last box” and he told her they had to move again. Maybe that is why I am dragging my heels with unpacking. Because I hate moving. Except I can’t seem to find a lot of stuff so recently I set a goal of unpacking a few boxes every weekend.
We aren’t moving anytime soon, but with working on so many house remodel/redecorating projects we haven’t done much unpacking and wont until it is all finished. Especially since storage in our house is slim and we want to create more storage as we remodel. So until then, boxes it is. Lots of boxes. I opened one box one weekend and realized that ohmygoshIamahorder because it was FULL of old food magazines, news paper clippings. recipes I had torn out of other magazines etc. that I had planned on one day organizing into binders. Yeah like that was going to happen. This was pre-blogs, pre-pinterest stuff I had saved. I used to actually love getting food mags like Cooking Light, Food and Wine, Fine Cooking, Cooks Illustrated, Saveur, Food Network and I kept them all thinking one day I would make all the recipes. I think I will have to live to 943 to make all the recipes. So I decided to sit down and go through them and throw out what I knew I wasn’t ever going to make. And realized that there were several of these magazine and recipe filled boxes. Hoarder status.
About a month ago I was almost all the way through one box when I came across this cookie recipe in Cooking Light magazine from 2010 and I remembered I wanted to make it back then. Better late than never. One thing I have always noticed about recipes in Cooking light, especially baked items, is that their idea of making the recipe “lighter” is a batch that doesn’t make many cookies ( you know so if you eat them all in two days its not THAT many calories) or they have things like “2 ounces of chocolate chips” for a batch of a dozen and a half cookies. What is that? Like 2 chocolate chips a cookie? Soo I did what many bloggers do to recipes. I “adapted” it.
verb \ə-ˈdapt, a-\
: to change your behavior so that it is easier to live in a particular place or situation
: to change (something) so that it functions better or is better suited for a purpose
: to change (a movie, book, play, etc.) so that it can be presented in another form
:changed in form or character
: to make fit (as for a new use) often by modification
: to become adapted
Adapting recipe is a funny thing. A list of ingredients cannot be copyrighted however the instructions can. So when a person, blogger, recipe writer, whomever decides to adapt a recipe they need to change several ingredients AND rewrite the instructions in their own words. Thing is? Not everyone does that. People think changing 1/2 tsp salt to 1/4tsp is adapting. Sorry, guys, that is not a big enough change to call it your own. Some people completely omit an ingredient as their adaptation and that can lead to disastrous results, especially in baking. When I adapt a recipe I will test several times to make sure the results are great. And I always cite the original source.
One of the things I adapted in this recipe, after doubling of course because if you are going to bake cookies and the batch only makes 12-16 you know that wont last a day , was the coconut. Original recipe called for all sweetened flaked. I am not the hugest fan of sweetened flaked, it tends to be too sweet and almost gummy in texture. I found a sweetened flaked coconut that I like from Trader Joes and it is only lightly sweetened so I used half that and half unsweetened and lightly toasted them mixed together.
Toasted Coconut Chocolate Chip Cookies
Toasted Coconut Chocolate Chip Cookies. A crispy and chewy chocolate chip coconut with hint of the tropics from coconut added into the cookies in three different forms. Adapted from Cooking Light April 2010 issue. www.pineappleandcoconut.com Makes 3 dozen 2-3” round cookies
- 1 cup flaked coconut, unsweetened
- 1 cup flaked coconut, sweetened ( look for lightly sweetened if you can)
- 2 cups (9 ounces) all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup light brown sugar, lightly packed
- 1/2 c granulated sugar
- 1 1/2 tsp vanilla extract
- 1 tsp coconut extract
- 2 large eggs, room temperature
- 1 stick ( 8 Tbsp) unsalted butter at room temperature
- 1 Tbsp coconut milk
- 1 1/2-2 cups semi-sweet chocolate chips
- Lightly toast the coconut in a saucepan over medium low heat, stirring often. One toasted let cool completely
- Combine the flour, baking powder, baking soda and salt in a small bowl, whisking to mix well and set aside.
- In a stand mixer or large bowl mix together the butter and sugars until light and fluffy, about 3-4 minutes. Add in the eggs one at a time, mixing well between each then mix in the extracts. Add in the flour mixture and coconut milk and mix until just combined, no streaks of flour seen. Fold in the toasted coconut and chocolate chips. Chill for one hour up to overnight - optional but not necessary.
- When ready to bake preheat oven to 350 Deg F. Place rounded tablespoonfuls of dough two inches apart on a baking sheet lined with parchment or a silicon bake mat. Bake for 8-10 min or until edges start to turn light brown and middles are still a little soft. Cool for one minute on baking sheet then transfer immediately to wire cooling rack.
- Keep in an airtight container at room temperature up to 3 days or freeze up to 3 months. Thats if they last that long without getting eaten!!
If you need me I will be going through piles and piles of hoarded magazines and recipes while eating these toasted coconut chocolate chip cookies. I might need to bake more cookies. I have a TON of magazines saved.