Desserts

Coconut Chocolate Jumbles

photo by:kraft

These are delicious and very easy. I have made them many times before. Sometimes I add toffee bits instead of nuts. I use milk chocolate chips instead of semi-sweet dependi...read more

posted by

lhodd

on 5/30/2010

time

prep:

15 min

total:

40 min

servings

total:

About 2-1/2 dozen cookies or 30 servings, 1 cookie each

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What You Need

1/2

cup (1 stick) butter or margarine

3/4

cup sugar

egg

cup flour

tsp. baking soda

1/4

tsp. salt

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), chopped

pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

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.

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Barberella42

posted:10/21/2012

I used half the coconut called for and did not toast the walnuts. I also added a bit of vanilla. YUM! I would've used the full amount of coconut in the recipe but my mixer sounded like it was going to die, it was working so hard! The cookies are light, airy and melt in your mouth. They also look amazing, just like the picture. I will definitely make these again.

sharpeipup

posted:8/12/2011

While they look like oatmeal chocolate chip, it's actually coconut with gives it a suprisingly great texture & does not take away from a chocolate chip cookie.

lhodd

posted:5/30/2010

These are delicious and very easy. I have made them many times before. Sometimes I add toffee bits instead of nuts. I use milk chocolate chips instead of semi-sweet depending on what I have in my cabinet. This time I left off the nuts and added 1 cup of oatmeal instead. They came out great, they were less fattening and healthier. Very versatile dough. You can change it up pretty easily. Definite keeper.

lovinjesus715

posted:11/26/2009

Delicious!! Adding a little bit of vanilla to the mix makes the flavor just pop! I made them without the nuts, but they don't need them. Yum!

jlr521

posted:8/7/2009

very easy to make. Made it for work event and most really liked. Made 3 dozen and 2 1/2 was gone before noon.

krystee333

posted:4/3/2008

These were terrific. I'm not a huge fan of coconut and neither are my family members [it was so hard making them try it] but after eating one cookie, the rest were finished in seconds!

Whitney205

posted:3/17/2008

These remind me of Almond Joys and EVERYONE loves them!

jalealsmom07

posted:11/25/2007

the recipe was off the hook good i made them as desert for after thanksgiving dinner and the did't last very long and they were so good that my boyfriend that dosen't even like coconut ate them and enjoyed

Bailey483

posted:8/29/2007

These turned out very good, my friend who loves coconut, but is on a diet loved them. I used splenda, sugar free chocolate chips and light butter. I tasted the batter before I cooked them and had to hold myself back from eating all of it. I will make them again.

shadowrider118

posted:5/23/2007

These cookies were great! I make them for the family gatherings and they are always the first to run out. Everyone loves them, even people not that fond of coconut.