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Chococonut Chip Cookies

What you need: 

1/2 cup margarine
1/2 cup white sugar
3 tablespoon soy milk
1/4 cup dark brown sugar
1/2 teaspoon vanilla extract (or almond extract)
1 cup flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup coconut flake

What you do: 

Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, cream together the margarine, brown sugar, white sugar, soy milk, and vanilla extract until light and fluffy.
In another bowl, combine the flour, baking soda, baking powder and salt; stir into the creamed mixture.
Fold in chocolate chips and coconut.
Drop by rounded spoonfuls onto cookie Sheets. Lightly flat top with bottom of spoon.
Bake for 8 to 10 minutes in the preheated oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Preparation Time: 
15 minutes
Cooking Time: 
Recipe Category: 



These were good. I used tubinado sugar and sucanat, which I wouldn't recommend because the crystals didn't melt so it stayed kind of crunchy. I also used almond extract, but I would recommend vanilla instead because the almond extract gave it a cherry-like flavor. Because there is so much margarine (I used SBL), the cookies spread a great deal and became very flat. I thought they were good but I think I will add some oats next time to give them a little more texture and also keep them from spreading so much.

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