I don’t think there’s a chocolate + coconut combination that I could pass up. Every time I come across a recipe with these key ingredients I move it immediately to my ‘must try’ list. In addition to coconut flakes, this recipe also substitutes coconut oil for shortening. Coconut oil is becoming more and more of a staple in our house, especially after I read 101 Uses for Coconut Oil. Everything from being an energy booster, to soothing sore throats and serving as a lotion and diaper cream, coconut oil is extremely versatile. When it comes to these cookies (the point of this post after all), the coconut oil not only cut out unnecessary fat but enhanced the overall flavor. In case it’s not obvious, I highly recommend ;)
Baking is always (ok, sometimes) better when I have my mini partner in crime ;)
Coconut Chocolate Chip Cookies via Add A Pinch:
½ cup firm coconut oil or shortening
¾ cup granulated sugar
1 teaspoon vanilla
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon Kosher salt
1 cup chocolate chips
1 cup sweetened coconut flakes
Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.
Cream together the coconut oil (or shortening) and sugar until light and fluffy with an electric mixer. Mix in the egg and vanilla. In a medium bowl, whisk together the flour, baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips and coconut flakes.
Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1½-inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely. Store in an airtight container.