After making my very first attempt in baking cookies, it didn’t really felt a lot like cookies but I loved how it was kinda soft and chewy. The taste was two-thumbs up for me, too, though my workmates said it could do a little more sugar.
I decided to call it Coco Choco Chewies, since they’re made from shredded coconut meat, has the goodness of chocolate, and looks like cookies, only they’re soft and chewy.
Okay, here’s how:
3 eggs, medium
2 cups shredded/pressed mature coconut meat (sapal ng niyog)
1 cup muscovado sugar
1 tsp. vanilla
1 tsp. baking soda
1/2 cup coconut oil + some more
1/2 tsp. salt
Dark chocolate (or solid unsweetened cocoa), pounded into medium-sized bits
- Whisk the eggs in a bowl until light and fluffy. Add vanilla and coconut oil.
- Put chocolate or cocoa into a small zipped plastic bag. Carefully pound and roll chocolate with rolling pin or use mortar and pestle, whichever you find more convenient, you get the idea, right? Just to get medium-sized bits. Set aside.
- Mix the dry ingredients together (coconut meat, muscovado sugar, baking soda, and salt).
- Transfer wet ingredients and carefully fold into the dry ingredients. Lastly, pour in the chocolate bits.
- The outcome’s going to look something in between a dough and a batter, a drop batter, that is.
- Grease baking pan with coconut oil and place 6 pieces of round flats of the drop batter onto the pan.
- Place in the oven toaster for 12-15 minutes.
- After, remove from oven toaster, let cool and enjoy! Makes 2 batches.
I’m surely gonna have this one on a good weekend again. Ah, baking, it can only get better.
Let me know your thoughts on this one!