Toasted coconut and browned butter amp up the goodness on classic Betty Crocker Chocolate Chip Cookies.
cup butter (do not use margarine)
pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
cup shredded coconut, toasted
Heat oven to 375°F. In small saucepan, melt butter, stirring occasionally, until bubbly and golden brown. Cool completely.
In medium bowl, stir together cookie mix, browned butter, egg, water and coconut until well mixed. Drop dough by tablespoonfuls onto ungreased cookie sheet.
Bake 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store cooled cookies in airtight container.
Like nuts? Add 1/4 cup chopped pecans for extra crunch and flavor
Toast coconut in an ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until it begins to brown, then stirring constantly until golden brown. Or toast in the oven before baking the cookies for about 3 to 5 minutes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.