Coconut Chocolate Chip Cookies

Name: Coconut Chocolate Chip Cookies
Total time: 600 s
Yield: 30 servings
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup extra virgin coconut oil, at room temperature; 3/4 cup light brown sugar, lightly packed; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon coconut extract; 1 cup mini semi sweet chicolate chips; 1 cup sweetened flaked coconut

fenway @Fenway

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..

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Ingredients

10 mins

30 servings

2 cupsall purpose flour
1 teaspoonbaking soda
1/2 teaspoonsalt
3/4 cupextra virgin coconut oil, at room temperature
3/4 cuplight brown sugar, lightly packed
1/2 cupgranulated sugar
2large eggs
1 teaspoonvanilla extract
1/4 teaspooncoconut extract
1 cupmini semi sweet chicolate chips
1 cupsweetened flaked coconut

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Steps

10 mins

1

Preheat oven to 350. Line baking sheets with parchment dpaper
2

In a bowl whisk flour, baking soda and salt
3

Heat coconut oil in microwave or stove top just until melted but not hot, it takes just about 10 seconds
4
5

Add coconut oil to large bowl and add both sugars and extracts, beat until creamy
6

Add eggs one at a time beating in each egg
7

Stir in flour mixture untl incorporated
8

Add coconut and chololate chips and evenly fold in
9

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.
10

Cool in pan 5 minutes then transfer to wire racks to cool completely
11
12

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Cooksnaps

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fenway @Fenway

on March 28, 2016 23:21

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.