This time of year is my fav.
And this year has been especially magical now that Baby Girl knows what’s going on. I mean, don’t get me wrong. She got it last year ON Christmas day… but the build up is half the fun and this year she’s making every minute count. Like, literally. She asks me about thirty times per day if she can open up her presents now and I’ll say, “Not until Christmas my perfect, beautiful little cherub.” And then she says, “Okay. Five minutes.” And because it’s so freaking cute how little she understands about how time works, I just nod my head and agree with her. “Yep. Five minutes.”
Remember that time when I wanted her to talk so bad and everybody told me, “You are going to wish someday that she would jus stop talking for two seconds.” And then I didn’t believe them and now we are the point where there are times that I wish she would just stop talking for two seconds? Yeah. I remember that.
Anyway… Baby Girl loves helping me bake and cook and these cookies were especially fun to make together with the melted chocolate on top and the toasted coconut sprinkled all over. They may or may not have made a giant mess, but it’s cool because I’ve got all the time in the world to clean up, after all.
There I go again, needing a sarcasm font.
Seriously though, your kids will love helping you make these things. I don’t think they’ll put up too much of a fight when it comes time to eat them, either.
I hope ya’ll have been busy celebrating this magical season with you and yours.
Ha! I just sent you on a wild goose chase around my blog.
Unless you didn’t take the (click)bait. Then in that case… um. Hi! … I hear the weather has been kind of crazy lately? … Hopefully it snows on Christmas…. so…..
OH GOOD YOU’RE BACK. All those cookies looked awesome, right? Any of those would make you the best neighbor ever.
But, I mean you still need to be a good neighbor. Like, don’t let your dogs poop on your neighbor’s lawn. I had a neighbor once who let their dog roam wild, and that little d-bag would pop a squat RIGHT in front of my front door. ON CEMENT! Like, what the crap?! Literally.
So, there were several times where I would step out my front door, into a not-so-nice surprise left there by my little four-legged nemesis.
No amount of cookies could wipe that off my shoe.
So, what I’m saying here is be a good neighbor and don’t leave surprises on doorsteps… unless it’s cookies.
- 1 cup salted butter, softened
- 1 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups flour
- 2 cups sweetened flaked coconut
- 1 heaping cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chips, melted
- 1 1/2 cups sweetened flaked coconut, toasted
- Preheat your oven to 350° F and prepare your cookie sheets by covering with parchment paper or lining them with silpat baking mats.
- In an electric mixer fitted with the paddle attachment, combine butter, sugars, egg, and vanilla and beat on medium-high speed until smooth, light and fluffy. This will take about five minutes. Scrape the bowl, then add baking soda, baking powder, salt, and flour mixing until just combined, for about one minute. Add coconut and chocolate chips and mix just until incorporated, or fold in by hand.
- Using a 2-inch cookie scoop, form heaping mounds placing 2 inches apart on your cookie sheet and flatten slightly with your palm. Cover with plastic wrap and refrigerate for at least 2 hours. Preheat your oven to 350° F and bake cookies for 8-10 minutes. Cool cookies on the sheet for 5 minutes and then remove to a wire rack to continue cooling.
- To melt the chocolate chips, I usually like to put them in a ziploc bag and warm them up in thirty second increments as to not burn the chocolate. Take out the bag in-between each interval and (CAREFULLY! contents can be hot!) squeeze the contents between your fingers to try and get everything nice and melty. Once melted, snip off a corner and drizzle over cookies.
- To toast your coconut, spread into an even layer on a cookie sheet and put in a 350° F oven. Check every couple of minutes until the coconut is toasted to your liking. Watch carefully, coconut can go from perfectly golden to burned very quickly! Allow to cool for several minutes on the baking sheet, and then sprinkle over drizzled chocolate.