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 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.
In the bowl of a Kitchen Aid mixer, add the shortening, eggs,
Remove the paddle and add in the chocolate chips