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Nom Nom Nom.

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                                                                  Myth-Buster Recipe. Given that both chocolate and coconut are not as bad as once thought, and given that they taste mighty good together, we baked up a batch of these toasty, chocolaty treats to celebrate. Like all sweets with few other nutrients, though, they are treats—perfectly healthy every once in a while.

                                                                  Ingredients
                                                                  • Yes No 1 cup sweetened flaked coconut
                                                                  • Yes No 4 1/2 oz all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp baking soda
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1/4 cup unsalted butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 oz dark chocolate
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Preheat oven to 350°.
                                                                  • Arrange coconut in a single layer in a small baking pan. Bake at 350° for 7 minutes or until lightly toasted, stirring once. Set aside to cool.
                                                                  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk until blended. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed just until combined. Stir in toasted coconut and chocolate.
                                                                  • Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until bottoms of cookies just begin to brown. Remove from pan, and cool completely on wire racks.
                                                                  Yields: 25servings (serving size: 1 cookie)
                                                                    Steps:
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                                                                    bake
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                                                                    stir
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