Small Recipes...Coconut Chocolate Chip Cookies

  This is supposed to be a small recipe from Taste of Home Cooking for One or Two!  I halved the recipe and got 8 large cookies.  Next time I will probably bake 4 in my toaster oven and freeze 4 dough balls to freeze and bake another day.

They spread a lot, so I would suggest baking on two quarter sheet pans or at least a 15” cookie sheet for all 8 of them.  I used a rounded size 50 scoop.

 I used an egg yolk instead of a half egg…my husband loves Coconut Macaroons, and I make them with egg whites left from other recipes; I’ll make some in a day or two, as the white keeps refrigerated several days.  When possible, this is how I cut a recipe that uses a half egg…much easier and no measuring and I actually have a use for the egg white that’s left.

There will be a next time…they are crisp and delicious and we had a hard time not eating them up in a day!

Top:  Creamed butter, sugar and egg yolk; dry ingredients in sifter.  
Cookies are actually too close together on the pan!  

     Coconut Chocolate Chip Cookies- Small Recipe        

1/4           cup  butter -- softened 

     3/8      cup  sugar 

  1             large  egg yolk -- or 1/2 beaten egg 

     1/4      teaspoon  coconut extract -- or vanilla extract 

     1/2      cup  plus 1 tablespoons all-purpose flour -- 2 3/4 ounces 

     1/4      teaspoon  baking soda 

     1/4      teaspoon  salt 

     1/2      cup  semisweet chocolate chips -- (3 ounces) 

     1/4      cup  sweetened shredded coconut -- (1 ounce) 

In a 1 quart bowl, cream butter and sugar. Beat in half egg or egg yolk and flavoring extract. Sift to combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut.

Drop by rounded tablespoonfuls (a size 50 scoop) 2 in. apart onto ungreased or parchment-lined 15" baking sheet. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.