Chocolate Chip Cookies with Toasted Coconut and Candied Grapefruit
These cookies are one of my favorite concoctions thus far. They have the bitter sweet notes of the candied grapefruit, the nutty toasted sugars from the coconut, and a rich fulfilling chocolate that melts on the tip of your tongue.
They are perfect for whenever you're having a tropical cookie craving.
2 cups flour
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter
1 ½ cup brown sugar
1 cup sugar
1 teaspoon vanilla extract, plus 1 teaspoon.
Chopped milk AND dark chocolate chips (The amount is your preference of chocolate. I used ½ bag milk chocolate chips and ½ bag dark chocolate chips because let’s face it, if you’re going to put chocolate in the cookie, you might as well go all out.)
1/2 bag shredded baking coconut, to toast
1 fresh red ruby grapefruit
Before baking the cookies, prep the coconut and the candied grapefruit.
The Toasted Coconut:
-Preheat oven to 350 degrees.
-Line a large baking sheet with aluminum foil.
-Spread shredded coconut evenly overtop.
-Bake (or toast) for about 7-10 minutes until desired “toastedness” has been obtained.
The Candied Grapefruit:
-Wash the grapefruit first.
-Take a vegetable peeler and peel the skin off of the grapefruit, trying to stay close to the top, making thin peels of grapefruit rind. (You don’t want to have any whites of the grapefruit- the middle section of grapefruit skin before meeting pulp.)
-After peeling as much skin off as you can, slice the grapefruit in half and juice ½ of it into a bowl. Take out the seeds, if any.
-Slice the grapefruit peels into very thin strands.
-In a small saucepan, add the grapefruit juice, grapefruit slices, 4 tbsp. of sugar, and 1 tsp. of vanilla extract. Let simmer for about 12-15 minutes until the grapefruit pieces are soft and edible.
-Let off from heat and let stand for at least 5 minutes before decorating cookies to allow the syrup to thicken.
-mix together flour, baking soda, salt, and nutmeg in a large bowl.
-mix the brown sugar, white sugar and room-temperature butter together.
-Add the egg to the brown sugar/sugar/butter mixture and mix well.
-Add the vanilla! (such a small ingredient, but so important, and my favorite part of the mixing)
-Mix the dry ingredient mixture with the wet ingredient mixture and blend until smooth.
-Add the chocolate chips.
-Bake cookies at 350 degrees for 10 minutes.
-Take out of oven. Press toasted coconut into centers of baked cookies while still hot.
-Remove from baking pan onto a plate (do not use a wire rack—there will be more clean up for you afterward.)
-Add the candied grapefruit overtop of the coconut’d cookies.
-When finished decorating all cookies, drizzle the remaining candied grapefruit syrup over all cookies. (This part is important not only for flavor, but the grapefruit simple syrup will act as a glue for the coconut and candied grapefruit.)
-Enjoy right away, or let stand 10-15 minutes before putting away in an air-tight Tupperware container.