- Line two cookie sheets with parchment paper.
- Preheat the oven to 350F.
- In a non-stick skillet, lightly toast the coconuts.
- In a large bowl beat the butter, sugars, vanilla and egg until light and fluffy.
- In a separate bowl, whisk together the flour, baking soda and the salt.
- Add the flour mixture to the butter mixture and stir to combine. The dough will be soft, but do NOT add more flour.
- Add the coconuts and all the chocolate ingredients.
- Give it a stir to combine.
- Loosely gather up a cookie sized chunk of dough with your fingers and plunk it down on the prepared cookie sheet at 2 -3 inch intervals. It is crucial not to squeeze the dough at any time. Don’t shape it at all. It will settle into a lovely round shape as long as you leave space between the cookies to grow.
- Bake the cookies for 12 to 15 minutes, or until lightly browned and crispy. [yes, Liv likes her cookies crispy]
- Allow the cookies to solidify before moving them to a wire rack to cool.
- Makes 20 cookies
LIV’S CRAZY COOKIES!
I picked her up at school, we stopped by the drugstore and she bought what she wanted. We came home; she clicked on my blog, cut and pasted my chocolate chip cookie recipe and then printed it out. She sent me out of the kitchen and baked a batch. She cleaned up, put everything back, set the table, served us snack and afterwards she made changes to the recipe. Next thing you know she will be the one driving. Going on thirteen, little Olivia is all grown up.
Liv’s Crazy Cookies!
1/2 cup butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla
1-1/2 cups flour
1/2 tsp baking soda [no more]
1/2 tsp salt
1/2 cup unsweetened lightly toasted coconut
1 full KitKat bar, chopped
1 full Coffee Crisp bar, chopped
1 packet of peanut M+M’s
3/4 cup chopped Callebaut chocolate
3/4 cup chocolate chips
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.
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