Make sure to let the loaves cool for at LEAST 10 minutes before slicing them to bake again. No cheating here, because your loaves will collapse on themselves if you don't allow the proper cooling time. To make these even prettier - dip the ends in melted chocolate!
adapted from America's Test Kitchen via Good Things Catered
Makes about 3 dozen
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, softened but still cool
1 cup sugar
2 large eggs
1 teaspoon coconut extract
1/2 cup shredded sweetened coconut
1 cup mini chocolate chips
Preheat oven to 350 degrees F.
Whisk flour, baking powder, and salt together in medium bowl and set aside.
Cream the butter and sugar until light and smooth, about 2 min. Beat in eggs then the extract. Stir in coconut.
Fold dry ingredients into wet until dough is just mixed. Stir in chocolate chips.
Halve the dough and turn portions onto prepared baking sheet. Stretch each portion into a rough 13 by 2 in. loaf and pat smooth. Bake about 35 minutes or until the loaves are golden and just beginning to crack on top. Remove baking sheet from oven and let cool for 10 minutes.
Lower oven temp to 325 degrees and cut each loaf diagonally into 3/4 in. slices. Lay each slice cut-side up on baking sheet and return to oven. Bake, turning each cookie half way through baking for about 15 minutes, or until crisp and golden brown on both sides. Transfer to a wire rack and cool completely.
...and out of the oven ready to be sliced.Priscilla Bakes. Thank you so much!
I would like to pass this award onto two blogs that I have been using a lot of recipes from lately - you ladies deserve this! Congratulations to:
Melissa of Delicious Meliscious and
Elle of Elle's New England Kitchen!