Sunday, December 18, 2011

Coconut Chocolate Chip Cookies

With Christmas only a week away, I decided to offer up a new cookie recipe that would be a great offering for Santa on Christmas Eve. I first got the idea to make a coconut chocolate chip cookie a little over a month ago when a coworker brought cookies from Paradise bakery to a meeting. The most popular cookie in the bunch by far was the coconut chocolate chip cookie. It was so popular, in fact, that talk about the cookie derailed the meeting agenda for a brief minute.

Before that day I had never even considered putting coconut in chocolate chip cookies. Once I had tasted the combination, however, I knew I had to try my hand at making it. I am a big coconut fan, as is Robert, but I often don't think of coconut desserts when I'm baking. In addition to the coconut, I decided to use dark chocolate chips and dark brown sugar to give the cookies a bolder flavor. The dark chocolate really helped curb the sweetness from the coconut and sugar to provide a balanced flavor that was really nice. When paired with a glass of milk or mug of coffee, this cookie is a real treat. Santa is sure to love it!

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Coconut Chocolate Chip Cookies

1 cup sweetened coconut flakes
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup Crisco
1 egg
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup packed dark brown sugar
1 10 ounce package Ghirardelli semi-sweet chocolate chips
3/4 cup rolled oats

Preheat the oven to 350 degrees.
Spread the coconut on a baking sheet.
Place in the oven for about 5 minutes, watching closely to ensure they don't burn. Set aside to cool and increase the heat on the oven to 375 degrees.
In a small bowl, combine the flour,
 baking powder, baking soda,
 and coconut.
Whisk to combine.
In the bowl of a Kitchen Aid mixer, add the shortening, eggs,
 vanilla extract,
 coconut extract,
 and brown sugar.

 Beat with the paddle attachment until smooth and well blended.
 Gradually add the flour mixture a little bit at a time, mixing well between additions.
Remove the paddle and add in the chocolate chips
 and rolled oats.
 Using a spatula, stir until the chocolate and oats are well incorporated.

With a tablespoon, scoop out little balls of dough and place on a cookie sheet. Slightly press the dough down with the spoon.
 Place in the oven and bake for 12-15 minutes.
 Remove from the oven and place on a wire rack to cool.
Serve with coffee or milk and enjoy!
Source: Adapted from The Ungourmet

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