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Coconut Chocolate Jumbles

Coconut Chocolate Jumbles
average rating
average rating (11)
rate/review
prep time
15 min
total time
40 min
makes
About 2-1/2 dozen cookies or 30 servings, 1 cookie each
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photo by:
kraft
recipe by: kraft

what you need

1/2 cup (1 stick) butter or margarine
3/4 cup  sugar
1 egg
1 cup  flour
1 tsp. baking soda
1/4 tsp.  salt
6 squares BAKER'S Semi-Sweet Chocolate, chopped
1 pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1 cup chopped toasted PLANTERS Walnuts

Make It

PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg. Add flour, baking soda and salt; mix well. Stir in remaining ingredients. Let stand 15 minutes.

DROP rounded tablespoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets.

BAKE 10 to 12 minutes or until golden brown. Cool 2 to 3 minutes; transfer to wire racks. Cool completely. Store in tightly covered container at room temperature.

Kraft Kitchens Tips

Size-Wise
Coconut lovers will go wild for these cookies. Serve one cookie with a cold glass of fat-free milk for a special treat.
How to Toast Nuts
Spread walnuts in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.

nutritional information

K:2203 v0:57477

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