Toasted Coconut Chocolate Chunk Cookies

1 cup unsweetened coconut flakes*

4.5 oz (~1cup) flour (I use white whole wheat)

½ tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

½ cup. Packed brown sugar

¼ cup Splenda

¼ cup butter, softened

1 tsp vanilla extract

2 egg whites

2 oz. semisweet chocolate, chopped* (I use Scharffen Berger62%)

*Notes: You can use whatever coconut flakes you have on hand, but I used a combination of small and large flaked unsweetened coconut. For the chocolate, I love the varied sizes of chocolate chunks when you chop up the block yourself, but if you have chunks or chips on hand and prefer those, then use them!

~Preheat oven to 350 degrees F. Prepare a baking sheet with parchment. Spread the coconut evenly on the baking sheet and toast for approximately 7 min, or until lightly golden. Keep an eye on it so it doesn’t burn! Remove from oven and set aside. Prepare 2 baking sheets with parchment or silicone mats for the cookie dough.

~In your large mixing bowl, cream together the butter and the sugars for 2 min, until light and fluffy. Add the egg whites and continue to mix for 1-2 min. Add the vanilla and mix. Next, add in the flour, baking powder, baking soda, and salt and carefully mix until just incorporated, Finally, add the toasted coconut flakes and the chopped chocolate chunks, and stir into the dough until fully distributed.

~Use a small cookie scoop (around a Tbs size or smaller) to scoop cookies onto the cookie sheets, spaced evenly (I wouldn’t put more than 12 cookies per pan). Bake for 12 min or until golden brown. Let cool on a wire rack, and enjoy!

Strike up a conversation: Do you like chocolate and coconut? What’s your favorite way those two things are combined? I would say Samoa (in my home “caramel delights”) Girl Scout Cookies, but then I’d get stuck and yell out “Almond Joy” but then immediately wish I had said “Mocha Coconut Lite Frappuccino”…so needless to say, I’m torn!