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Desserts

Coconut Chocolate Jumbles

Coconut Chocolate Jumbles recipe
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
1
 egg
1
cup  flour
1
tsp.  baking soda
1/4
tsp.  salt
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), 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.
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