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Chunky Lola cookies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • sweetened shredded coconut
  • rolled oats
  • pecans
  • all-purpose flour
  • dark chocolate
  • butter

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Notes about this recipe

  • stockholm28 on October 15, 2018

    I love chocolate and coconut, so I knew I’d like these. I used slightly less chocolate than she called for (200g, 2 lindt 70% chocolate bars) and I thought that was plenty. I also made smaller cookies (medium sizes oxo cookie scoop) and they were done in 16 minutes.

  • mamacrumbcake on October 01, 2017

    This recipe has promise. But the problem is that by the time the middle is cooked enough, the entire cookie is quite brown. Also, it spreads and flattens more than I would like, despite several hours of chilling. After making several trays, I noticed the best results came from baking until the cookies were a medium brown color--definitely past golden. Cookies that were removed from the oven earlier ended up greasy and underdone once they had cooled. I made the cookies the size indicated. They were done in about 15-16 minutes. I could put six on each sheet. Next time I would increase the salt and the toasted pecans.

  • anya_sf on August 27, 2017

    I made 1/2 recipe, yielding 12 slightly smaller cookies. They were still pretty big, so I had to bake them on 2 sheet pans. They were done in 13-15 minutes. Not sure if larger ones would take the stated 20-22 minutes - I would check much sooner. I weighed the ingredients and found the coconut weight to be slightly off, although it did match the stated weight on the package - maybe you're supposed to really pack the coconut down? I did go by weight, but with a recipe like this, I think the amount you use is flexible. I used bittersweet chocolate chips, rather than chopping chocolate, which worked fine. I loved these cookies! Texture was soft and chewy. Bittersweet chocolate nicely balanced the sweetness of the coconut. Toasted pecan flavor really came through, so definitely take the time to toast the nuts. As recommended, I chilled the batter for a few hours before baking - not sure how much difference that made.

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