Delicious Chocolate Coconut Cookies for The Kid At Heart

Everyone will fall in love with these cookies. The combination of chocolate and coconut is something addicting. You will not expect it, but one bite is enough for you to keep eating piece by piece. While it’s supposedly “vegan”, I found myself not caring. I keep devouring these cookies until I had very few cookies left in the jar.

 

I have the same excuse whenever I go near my cookie jar at home, most especially if I discovered a recipe and just filled the jar to the brim with these newly baked cookies. This one is something that I have learned from a friend.

 

Ingredients

1 1/4 cups Gold Medal white whole wheat flour

1 teaspoon Clabber Girl baking powder

1/2 teaspoon sea salt

2/3 cup Toll House Dutch process cocoa

1/2 cup Crisco coconut oil, melted and cooled to room temperature

1/2 cup Domino granulated sugar

1/2 cup Domino light brown sugar

1 teaspoon McCormick vanilla extract

1/2 teaspoon McCormick coconut extract

1/3 cup Almond Breeze Almondmilk Coconutmilk Original

1 1/4 cups Great Value sweetened flake coconut, divided

Instructions

Preheat oven to 350 degrees F and line baking sheets with a Silpat baking mat or parchment paper. Set aside.

In a medium bowl, whisk together flour, salt, baking powder and cocoa. Set aside.

In the bowl of a stand mixer, combine beat sugars together until combined. With the mixer running, pour in the coconut oil. Beat on medium-high until well combined. Add the vanilla and coconut extract and beat until smooth.

Add the flour mixture in two batches, alternately with the coconut milk, with the mixer on low. Stir in 1 cup of the coconut.

Form dough into balls, using a cookie scoop or spoon. Roll dough balls in the remaining coconut. Slightly press the coconut into the balls if it isn’t sticking. Place on prepared baking sheets, about 2 inches apart. Bake cookies for 12 minutes or until the cookies are set around the edges, but soft in the center. Let the cookies cool on the cookie sheet for two minutes. Transfer to a wire cooling rack and cool completely.

 

 

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Quick Tip: You can make this dough in advance. It will keep in the fridge for up to 2 days.

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