Toasted Coconut Chocolate Chunk Cookies

I got this recipe from Cooking Light magazine and tweaked it slightly, as I didn't have dark chocolate on hand. They are so chewy and delicious, I love them! These are a lightened version of chocolate chunk cookies and the coconut adds an entirely different dimension. And at just 88 calories and 3.8 grams of fat (2 PointsPlus) per cookie, who can resist? Soooo good! Here's the recipe:

Toasted Coconut Chocolate Chunk Cookies

1 c. sweetened coconut flakes
1 c. flour (all-purpose)
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp salt
3/4 c. brown sugar, packed
1/4 cup butter, softened
1 tsp. pure vanilla extract
1 large egg
1/4 cup chocolate chunks, chopped into small pieces (you can use chocolate chips if you want, but I like the texture of the chunks).
Cooking spray

Preheat the oven to 350 degrees. Place coconut flakes on a baking sheet and toasted in oven for 5-7 minutes, stirring once to evenly toast (be careful so that it does not burn--all ovens are different!). Set aside to cool. Combine flour, baking soda, baking powder, and salt in a med bowl, stir with whisk.

In another bowl, cream together sugar and butter (use a hand mixer to get it thoroughly mixed...this is an important part!). Add vanilla and egg, beat well to incorporate. Add flour mixture in 2-3 parts, mixing to incorporate before adding more of the flour mixture, being careful not to overmix. Stir in toasted coconut and chocolate pieces.

Drop cookies (I used a cooking dough scoop) by the tablespoon, making sure to keep them to even amounts. Bake cookies at 350 degrees for 8-10 minutes. Cookies will still be light in color, but bottoms will have browned. Remove from oven and cool. Makes 25 cookies.