My parents bought a huge jug of coconut oil at Costco. Though they use some coconut oil, they recognized they didn’t need that much so they gave it to me. I came home committed to using it, since it was a gift from my parents.
I Googled “coconut oil cookies” and came up with several options to try. I liked these the best because the author said they were chewy (very good for my taste,) they used only coconut oil rather than a combo of oils, and they used coconut flavoring, which I have liked since my Aunt Mabel June shared her Cowboy Cookies recipe with me. These cookies are rich and very coconuty. They were just as good the second day, which is unusual.
¾ cup coconut oil, melted but not hot
1 cup brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
¼ teaspoon coconut flavoring
2 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup shredded coconut
1 cup mini chocolate chips (I used regular sized and they were fine)
- Heat oven to 325 degrees F.
- In a large bowl, whisk together melted coconut oil and sugars. Let sit for 15 minutes.
- Whisk in egg, egg yolk and flavorings. Mix until completely smooth.
- Add baking soda, salt and ½ cup flour. Stir to combine.
- Add remaining flour, ½ cup at a time, stirring after each addition.
- Fold in coconut and chocolate chips.
- Scoop dough into 2 tablespoon balls. Place balls on parchment-lined baking sheet about 2 inches apart.
- Bake 12-14 minutes, or until just set and edges turn a little brown. Let cool completely before removing to racks.
The original recipe called for less coconut and chocolate chips. It also called for them to be baked for only 7-8 minutes which, at this temperature, is hardly long enough to get them to sag.
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