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Coconut gives these cookies a chewy center while the sunflower kernels offer a satisfying crunch. Refrigerated chocolate chip cookie dough makes this a quick treat.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Place cookie dough and coconut in a large resealable plastic bag and knead to combine. Roll rounded teaspoons of dough into balls, then roll in sunflower kernels to coat. Place balls 2 inches apart on ungreased cookie sheets.

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Instructions Checklist
  • Bake in the preheated oven for 9 to 11 minutes or until golden brown. Cool for 1 minute on cookie sheets. Transfer cookies to wire rack; let cool. Makes about 2-1/2 dozen cookies.

Tips

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

101 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 2 mg cholesterol; 66 mg sodium. 25 mg potassium; 12 g carbohydrates; 1 g fiber; 1 g sugar; 1 g protein; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

Reviews

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