I tried this recipe over the weekend and it was very successful! It’s from Cooking Light magazine, but I made some adjustments in the chocolate and coconut. The original recipe called for a measly 1/4 cup of dark chocolate and 1/4 cup of coconut. F*** that! I jacked it up to 1 cup of dark chocolate and 1/2 cup of coconut. The original bake time was 15 minutes, but I suggest cooking them for 10-12 minutes. They are softer that way!
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 cup finely chopped dark chocolate
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.
4. Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand. Bake, 1 sheet at a time, at 350° for 10-12 minutes or until the tops are set and cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.