Ingredients
1
cup sweetened flaked coconut
4
oz unsweetened baking chocolate, chopped
3/4
cup butter
1 1/2
cups granulated sugar
1/2
cup packed brown sugar
3
eggs
1
cup Gold Medal™ all-purpose flour
1
teaspoon vanilla
1/8
teaspoon salt
1/2
cup cashews, chopped
2
tablespoons finely chopped crystallized ginger
Preparation
Heat oven to 350°F. Line 8-inch square pan with foil, extending foil 2 to 3 inches over 2 opposite sides of pan; spray foil with cooking spray.
Spread coconut in single layer on ungreased cookie sheet. Bake 8 minutes or until lightly toasted, stirring every 2 minutes. Cool 10 minutes.
Meanwhile, in large microwavable bowl, microwave chocolate and butter on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until melted and smooth. Stir in granulated sugar and brown sugar with whisk. Add eggs, one at a time, stirring with whisk just until blended after each addition. Stir in flour, vanilla and salt.
Stir toasted coconut, cashews and ginger into batter. Pour into pan.
Bake 44 to 46 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely on cooling rack, about 1 hour. Use foil to lift from pan. Cut into 4 rows by 4 rows.
