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Author Notes: I add toasted coconut to just about anything...Chicken Fingers? Add it to the breading...My favorite peanut butter cookies? Why not!?...These cookies are the product of the intersection of three of my favorite ingredients for sweets: toasted coconut, peanut butter and chocolate chips. —FedandZested
Makes approx. 2 dozen cookies
- 2 eggs
- 2 and 1/2 cups flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 stick butter
- 1/2 cup peanut butter
- 1/2 cup chocolate chips
- 1/2 cup coconut
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- dashes vanilla
- Preheat oven to 350 degrees.
- Next, take all of the dry ingredients and combine then in a large mixing bowl: flour, sugar, brown sugar, baking soda and baking powder. Set aside. Also set aside your two eggs, cracked and lightly whisked together. You will add them later.
- Then take butter and peanut butter, place on low heat in saucepan and stir occasionally (watch closely, do not want to burn or over heat).
- While butter and peanut butter are on stove, take coconut and place on baking pan. Place in oven until coconut is golden brown (to get an all-over golden sheen mix up the coconut 1/2-way through).
- Next take your butter and peanut butter off the saucepan once everything is melted together and stir into dry mixture. Also add your egg mixture and a dash of vanilla until ingredients are combined.
- Now comes my favorite part: melting the chocolate into the dough slightly. First add the chocolate chips on TOP of the combined mixture. Then add the warm toasted coconut on top of that. Once you see the coconut start to melt the chocolate chips, mix both into the batter (skip this step if you like your chocolate chips to stay chocolate chips, I chose to create more of a fudge ribbon look to my cookies).
- Voila! Place in oven on lightly greased baking sheet at 350 degrees for 15 minutes or until light golden brown on top.