Coconut Chocolate Chip Cookies
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Coconut Chocolate Chip Cookies

I was given a container of coconut oil and really was not sure what to try it in first. Cookies seemed a natural choice for the flavor, adding some coconut flakes and mini chocolate chips. The coconut flavor is mild and delicate, the cookie soft and slightly chewy in the middle with slightly crisp edges. Compared to a cookie with butter, they are lighter in color and have a softer texture and delicious delicate coconut flavor..

fenway

Ingredients

30 servings
  1. 2 cups all purpose flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 3/4 cup extra virgin coconut oil, at room temperature
  5. 3/4 cup light brown sugar, lightly packed
  6. 1/2 cup granulated sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
  9. 1/4 teaspoon coconut extract
  10. 1 cup mini semi sweet chicolate chips
  11. 1 cup sweetened flaked coconut

Method

10 mins
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    Preheat oven to 350. Line baking sheets with parchment dpaper

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    In a bowl whisk flour, baking soda and salt

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    Heat coconut oil in microwave or stove top just until melted but not hot, it takes just about 10 seconds

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    Add coconut oil to large bowl and add both sugars and extracts, beat until creamy

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    Add eggs one at a time beating in each egg

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    Stir in flour mixture untl incorporated

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    Add coconut and chololate chips and evenly fold in

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    Roll into 1 inch balls and place on prepared cookie sheets, bake 8 to 10 minutes until edged are light golden but center is not quite set.

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    Cool in pan 5 minutes then transfer to wire racks to cool completely

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