Coconut Oil Chocolate Chip Cookies – Toasting the coconut takes these cookies up a notch. They are chewy in the middle, crisp on the edges, and have a perfect balance of coconut and chocolate. You’ll love them!
I have always liked coconut in baked goods. But toasted coconut? I love that stuff. I could eat it by the spoonful. Something magical happens when you cook coconut for a few minutes.
It is just so yummy that I can’t resist it. It was only a matter of time before it made its way into one of my cookie recipes. Sneaky little devil. 😉
I have another recipe for coconut cookies that are soft and chewy. These cookies have a more rich flavor, and the edges are more crispy. I love them both, and it would be hard to pick a favorite.
Tips for making coconut oil chocolate chip cookies:
-To toast shredded coconut, place it in a single layer in a pie dish or 9×13″ pan. Bake at 350° for 5-10 minutes, stirring occasionally, till coconut is golden brown. You can also brown it by stirring it over medium heat in a non-stick skillet, but I prefer the oven method.
-I know that some of you will probably ask if you can use something else instead of the coconut oil. You can use butter instead, but it will change the texture of the cookies. Plus the coconut oil gives the cookies a little extra coconut flavor. Coconut oil is also good for you, so I really recommend that you just get some!
-We like these cookies best with half milk chocolate and half semi sweet chocolate, but you can use whatever you prefer. A few readers have tried them with white chocolate chips and loved them.
Handy supplies for making these coconut chocolate chip cookies:
–Coconut oil gives these cookies both great flavor and texture, so for best results, don’t use substitutes.
-You can use a stand mixer, but I prefer using this hand mixer for all my cookies. After beating, I stir in the dry ingredients so I don’t over-mix my dough and end up with tough cookies.
Silicone Pan Liners – these babies are my best friend in the kitchen. Nothing sticks to them! I have several different brands, and they all work great.
I substituted 1 cup of white chocolate chips and 1 cup of chopped macadamias for the chocolate chips, thinking that this dough would be the perfect base. Now the family can’t decide which way they like them better!
I made these cookies today, and they were way too good. The coconut was noticeable but not overpowering, and the texture was a melt-in-your-mouth combo of crisp and chewy. I may never make the old-fashioned chocolate chip cookies again.
So glad you liked them Terri! I felt the same way. I should have tried adding coconut oil to cookies long ago. I loved the texture of these- and of course the coconut flavor!
I substituted 1 cup of white chocolate chips and 1 cup of chopped macadamias for the chocolate chips, thinking that this dough would be the perfect base. Now the family can’t decide which way they like them better!
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I made these cookies today, and they were way too good. The coconut was noticeable but not overpowering, and the texture was a melt-in-your-mouth combo of crisp and chewy. I may never make the old-fashioned chocolate chip cookies again.
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So glad you liked them Terri! I felt the same way. I should have tried adding coconut oil to cookies long ago. I loved the texture of these- and of course the coconut flavor!
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Yum! Another great recipe! I would love for you to share this sweet creation over at my link party Making Memories Mondays going on now! 🙂
Cathy
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