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Hawaiian Brownie Cookies

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Submitted by traci

Hawaiian brownie cookies rolled in flaked coconut with chocolate chips, cocoa, and brown sugar. Fudgy cookie balls with a toasted coconut coating baked in under 10 minutes.

YIELD

3 dozen

PREP

20 min

COOK

9 min

READY

30 min

Part brownie, part cookie, coated in coconut. These Hawaiian brownie cookies start with a rich chocolate dough loaded with semi-sweet chocolate chips, then get rolled in flaked coconut before baking. The result is a fudgy center with a lightly toasted coconut shell.

Brown sugar is doing the heavy flavor work in the dough. It adds moisture and a caramel depth that cocoa powder alone can’t deliver. Combined with shortening instead of butter, you get a cookie that stays chewy rather than crisping up.

Mix the dry ingredients into the creamed base at low speed and stop the second everything comes together. Overmixing pushes these from fudgy to cakey, and fudgy is the whole point.

The all-caps “DO NOT OVERBAKE” in the original directions is there for a reason. Pull them at 7-9 minutes when they still look slightly underdone. They firm up as they cool on the sheet.

Chef Tips

  • Roll the dough balls firmly so they hold their shape, then press the coconut on gently
  • Bake one sheet at a time for even heat distribution
  • Cool on foil, not a wire rack; these are too soft when warm to handle on a rack without breaking

Variations

  • Use toasted coconut for a nuttier, deeper flavor on the outside
  • Add ½ cup chopped macadamia nuts to the dough for a true Hawaiian touch
  • Swap semi-sweet chips for white chocolate chips for a coconut-white chocolate version

Ingredients

1 ½ 355
CUPS ML BROWN SUGAR
firmly packed *
158
1 15
TABLESPOON ML WATER
1 5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
1 ½ 355
79
CUP ML COCOA POWDER
¼ 1.3
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML COCONUT
flaked *

Directions

Preheat oven to 375℉ (190℃).

Place sheets of foil on countertop for cooling cookies.

Combine brown sugar, shortening, water and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended.

Beat eggs into creamed mixture.

Combine flour, cocoa, baking soda and salt. Mix into creamed mixture at low speed just until blended.

Stir in chocolate chips.

Place coconut in shallow bowl. Shape dough into 1½ inch balls. Roll in coconut to cover.

Place 2 inches apart on ungreased baking sheet.

Bake one baking sheet at a time at 375℉ (190℃) for 7 to 9 minutes. DO NOT OVERBAKE.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 317 37% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 372mg 15%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 24%
Sugars g
Protein 21g
Vitamin A 2% Vitamin C 0%
Calcium 3% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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