I was desperate for some cookies a few nights ago and I needed dessert for an evening MOPS (Mothers of Preschoolers) meeting I was attending. There were limited resources in my pantry and these cookies were the only quick cookies that I could make! WOW! So glad for that little incident because the cookies were delicious! I found a recipe for coconut jumbles in an old cookbook titled 'Country Cooking' that is one of my favorite dessert cookbooks, but then searched for the recipe online and found one from Kraft. Combined they were the perfect recipe!
Coconut Chocolate Jumbles
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
1 cup all-purpose or white wheat flour
1 tsp. baking soda
1/4 tsp. salt
6 oz. chocolate chips or chunks (dark chocolate preferred)
1 pkg. (7 oz.) shredded coconut (2-2/3 cups)
1 cup finely chopped walnuts (toasted if desired)
Preheat the oven to 350 F. In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy. Add egg and mix until just combined. Add flour, baking soda and salt and mix well. Now add all remaining ingredients and mix well.
Drop the dough by rounded tablespoons onto lightly greased cookie sheet. Bake for 10-12 minutes or until lightly brown. These definitely taste better a little under-cooked rather than over-cooked. Cool a few minutes and then transfer to a wire rack. Cool completely and store in air-tight container.
Yield: 3 dozen
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