Double Chocolate Chip Coconut Cookies

I don't know about you all, but I am a huge fan of soft chewy cookies. I am also a fan of coconut. Put those together and what do you get? Soft, chewy, coconut-ty dreams! This recipe calls for coconut oil (found in the baking aisle of your local grocer) instead of butter, and both milk and dark chocolate chips. The coconut oil keeps the cookies fluffy instead of flattening out, plus you have the added bonus of your house smelling of brown sugar and vanilla. 

Coconut Chocolate Chip Cookies


Ingredients:

• 3/4 cup coconut oil
• 1 cup loosely packed brown sugar
• 1/3 cup granulated sugar
• 1 whole egg, plus one egg yolk
• 2 tsp. vanilla extract
• 2 cups all-purpose flour, divided into 1/2 cup increments
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2/3 cups shredded coconut
• 1/3 cup milk chocolate chips
• 1/3 cup dark chocolate chips

Preheat oven to 350 degrees.

In a large bowl mix together the coconut oil and the sugars. Let sit for 15 minutes.

Whisk in egg, yolk, and vanilla, mixing until completely smooth. Add 1/2 cup flour, baking soda, and salt, stirring to combine. Add remaining flour 1/2 cup at a time until completely combined. Finally, fold in the coconut and chocolate chips. 

Take 1 to 1 1/2 tbsp. of dough and roll into rounds with your hands, placing them about 2 inches apart on a non-stick baking sheet. Cook for 9 minutes, or until golden brown. Let cool completely.