9.22.2010

Island Cookies

"What art offers is space - a certain breathing room for the spirit." - John Updike

Like most others in the blogosphere, I'm really liking the season change that's going on right now. While some said that yesterday was the last day of summer, others are saying that today is the last day. Regardless of who's right, my calendar says that tomorrow is the Autumnal Equinox, so, I'm guessing that means FALL IS OFFICIALLY HERE as of tomorrow. What does this mean? It means goodbye to summery desserts, cookies, clothes, shoes, colors, blah blah blah. A lot of you that are reading this have probably read about all that goes into fall starting, so I'm not going to repeat what everyone else is saying. I'd rather tell you how I refuse to let go of summer, at least for a few more days. Hence, these cookies. The coconut in them gives these cookies a nice summery feel, which could be a great contrast to fall, if you want to join the "Let's hold onto summer for a few more days" club :) Oh, for those that aren't really fans of coconut, these cookies could quite possibly convert you. Why? They appealed to my best friend, which was not a coconut lover, so maybe it could change your mind too. Quick note before I give you guys the recipe to these: I'm am loving Top Chef Just Desserts!! Loving loving loving it! So much drama, and so many amazing desserts. Honestly, I just want to eat up my tv screen. I don't want to ruin anything about today's episode for those that haven't watched it, but the winner of today's elimination challenge deserved it. Not only did it sound good, but it looked absolutely delicious!

Island Cookies
adapted from: Nestlé Best-Loved Recipes

makes about 3 dozen cookies

Ingredients:
1 2/3 cups unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/8 cup salted butter, softened
3/8 cup unsalted butter, softened
3/8 cup packed dark brown sugar
3/8 cup packed light brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1 large egg
7.75 oz Nestlé Toll House Milk Chocolate Morsels
3.75 oz Nestlé Toll House Semi-Sweet Chocolate Morsels
1 cup flaked coconut
1 cup chopped pecans

Directions:
1) Preheat oven to 375F.
2) Combine flour, baking powder, baking soda, and salt in small bowl. Beat butters, brown sugars, granulated sugar, and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut, and pecans. Drop by slightly rounded 1 1/2 tablespoon using a medium cookie scoop onto ungreased baking sheets.
3) Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

6 comments:

  1. Mmmm. Like how you've added coconut to this classic recipe. These cookies are right for anytime of the year!

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  2. this recipe is bookmarked to be tried soon...www.chackoskitchen.blogspot.com

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  3. Everything is better with a little coconut in it.

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  4. Yum, great job with the cookies. I haven't had a cookie in a while... you're totally making me crave one!

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  5. Cristina: They sure are! They'd even be great for Christmas cookie shares.

    Susan & Abraham: I hope you do try it out!

    JillyAn: Agreed :)

    roxan: Jajajaja :) :)

    ravienomnoms: No problem!

    ReplyDelete

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