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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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Recipe Summary

prep:
20 mins
bake:
9 mins
total:
29 mins
Servings:
30
Yield:
Makes about 2-1/2 dozen cookies
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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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  • 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; fat 5g; cholesterol 2mg; saturated fat 2g; carbohydrates 12g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 1g; niacin equivalents 0.2mg; folate 4mcg; sodium 66mg; potassium 25mg; iron 0.4mg.
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