White Chocolate Chip Chocolate Coconut CookiesAngie McGowan
Do you just ever crave a cookie? A soft, homemade, fresh from the oven cookie? I do, and pretty often. I haven’t made any cookies in a quite a while though. Our last desert, which is still in the fridge was Prince William’s chocolate fridge cake. I used all my butter in that recipe, and haven’t got around to picking up any more at the grocery store. Since we’re on a stricter student budget for the summer as my husband finishes up his internships, I scrounge around in the pantry for what I can use. In the back of the pantry, I spotted some virgin coconut oil, and beside that, coconut flakes. I instantly knew exactly what I must make today, a white chocolate chip chocolate coconut cookie. It’s got my two favorite ingredients, chocolate and coconut, together, in one perfect cookie.
You can easily leave the coconut out of these cookies by using butter instead of coconut oil and omitting the shredded coconut flakes.
White Chocolate Chip Chocolate Coconut Cookies
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup virgin coconut oil, or 2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
1/2 cup unsweetened cocoa powder
2 cups white chocolate chips
1/2 cup sweetened shredded coconut, optional
1. Preheat oven to 375 degrees. Add butter or coconut oil to stand mixer. Add white and brown sugar. Mix until well combined, light and fluffy if your using butter. Add egg, one at a time. Mix until well-incorporated. Add vanilla.
2. Sift together cocoa powder, flour, baking soda and salt. Add to stand mixer and mix until just combined.
3. Add chocolate chips, and coconut if using. Mix until just combined. Drop by the tablespoon on a cookie sheet and bake at 375 degrees for 10-12 minutes. Cool on rack.