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Jacinto's

TOCATHYG

"A moist and delicious drop cookie."
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Ingredients

25 m servings 294 cals
Original recipe yields 24 servings (2 dozen)

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, cream cheese, brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chopped chocolate, coconut and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets.
  3. Bake for 11 to 13 minutes in the preheated oven, or until golden brown. Remove from baking sheets to cool on wire racks.

Nutrition Facts


Per Serving: 294 calories; 19.3 g fat; 27.4 g carbohydrates; 4.4 g protein; 42 mg cholesterol; 143 mg sodium. Full nutrition

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Reviews

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Very tasty - perfect for those who like soft/cake-like cookies. I substituted 1 cup of white chocolate chips for the nuts (personal preference).

These cookies were pretty good. There are a few changes I will make next time I make them but that is due to personal preference. I will be adding some cinnamon and nutmeg next time. I added ...

I like the cakey texture and the coconut in the cookie. The walnuts give a good crunch to the otherwise soft cookie. The flavor was just a little bland for me to want to make again.

Did not have chocolate or walnuts...but still tried this. Turned out kinda cake-like to me. I though OK, but others really liked. I'm sure if I had made it as it's supposed to be, with choc&n...