Chocolate Coconut Candy bar Cookies

I have been known to mess with my own recipes, like adding extra chocolate bar.

I have also been known to eat the chocolate bar before adding it.

Chocolate covered coconut candy bars baked in a delicious cookie batter that’s good enough on its own! You’ll have to hide them from yourself!

This was one of the first recipes I ever used, and altered.  I did not have a packaged mix it called for.  It is in my first cookbook, which I still have.  

It’s wrapped in plastic and its pages are becoming brittle like my Easy bake oven, which is also wrapped in plastic.

It was a slightly imprecise recipe to begin with I think.  It called for a mere 2 ounce (56g) chocolate bar.  Maybe in those days 2 ounces was more.

How to Make Chocolate Coconut Candy bar Cookies

Preheat the oven to 375°F/190°C

1. Line a cookie sheet with a silicone mat or baking parchment.

2. Chop the candy bars about the size of a large chocolate chip.  A chocolate chunk. 

Refrigerate the pieces so they don’t mash up too easily when added to the batter.

3. Combine flour, salt, cornstarch and baking soda.  Set aside.

4. Cream together the butter, granulated sugar, brown sugar.

5. Beat in the egg and vanilla.

6.Add the dry ingredients to the creamed mixture and combine well.

7. Fold in the chocolate bar.

8. Drop by 2 teaspoonfuls, or use a scoop, placing about 2 inches apart on the cookie sheet.  You can bake them as is, or flatten slightly.

Bake at 375°F/190°C about 10 minutes

Chocolate coconut candy bar cookies not pressed