Chocolate Chip Coconut Juice Cookies
- 2 1/4 Cups coconut flour
- 1/2 Teaspoon baking soda
- 1 1/4 Cup coconut oil
- 2 Ounces Amy & Brian Coconut Juice with Pulp
- 1 1/2 Cup coconut palm sugar
- 1 Teaspoon salt
- 2 Teaspoons vanilla extract
- 2 large eggs
- 2 Cups dark chocolate chips
- 1 Pinch of shredded coconut
Preheat oven to 350 degrees. In a small bowl, whisk together the coconut flour and baking soda; set aside.
In a food processor or blender, combine the coconut oil and coconut palm sugar. Blend on medium speed until mixed well.
Reduce speed to low and add sea salt, Amy & Brian Coconut Juice, vanilla extract, and eggs. Beat until well-mixed (about one minute). Slowly add flour/baking soda mixture until combined. Stir in the chocolate chips.
Drop tablespoon-sized balls of dough 2 inches apart on a baking sheet lined with parchment paper. Bake until cookies are golden brown, approximately 15 to 17 minutes. Remove from oven and let cool on baking sheet one to two minutes.
Transfer cookies to a wire rack and let cool completely.
Calories Per Serving1639
Folate equivalent (total)27µg7%
Coconut Chocolate Chip Cookies
Everyone has a favorite chocolate chip cookie recipe and this is mine. The cooks at Spice Market loved it too. Whenever I made pretty packages of these cookies for the diners, the bags would mysteriously disappear from the kitchen throughout the day.
Notes CHEF’S TIP: Creaming the butter with the coconut maximizes the cookies’ distinctive nuttiness, which provides a great backdrop for the rich, deep flavor of bittersweet chocolate. Be sure to use unsweetened coconut here—not only does it taste much better than the sweetened variety, it also makes these cookies crumbly and crisp.
Pistoles, which are flat rounds of chocolate, are a convenient proxy for chopped chocolate, and I often use them in brownies and chocolate chip cookies. Chocolate chips can be used in cookies but are not good for melting.
Whatever its form, all chocolate keeps well in a dark, cool place at room temperature for up to 6 months. Keep it away from spices and other strong aromatics in your pantry, as chocolate readily absorbs different scents. If you are buying in bulk, wrap the chocolate tightly and store in the freezer for up to one year. Finally, if your chocolate develops pale creamy-white spots, what is called “bloom,” don’t worry: it’s not spoiled, and the spots will disappear when the chocolate is melted.
Coconut Chocolate Chip Cookies
I have always been a fan of coconut and chocolate together, so I love combining the flavors in baked goods. Almond Joy Cheesecake and Chocolate Dipped Macaroons are two of my favorites!
Traditional chocolate chip cookies are always well received, but sometimes I like to change things up a little. These coconut chocolate chip cookies were a tasty change of pace.
They are nice and crisp around the edges, but soft and chewy on the inside. Not only do they have flakes of sweetened coconut, a bit of coconut extract gives them an extra boost of flavor. It really makes a difference in the taste, so for best results, don’t omit it.
I like using semi sweet or dark chocolate chips to offset the sweetness of the coconut, but you can use any type of chocolate that you like.
If you like chocolate and coconut together, you are going to love this recipe!
HOW TO MAKE CHOCOLATE CHIP COCONUT COOKIES
- butter, softened to room temperature
- granulated sugar (regular white sugar)
- coconut extract
- all purpose flour
- baking soda
- baking powder
- sweetened flaked coconut
- semi sweet chocolate chips (or milk chocolate if you prefer)
Just like regular chocolate chip cookies, for this recipe you start by creaming the butter and sugar. I like to use a hand mixer, but a stand mixer is fine too. Beat in the eggs and coconut extract.
Stir in the dry ingredients. (I think you get more tender cookies by stirring instead of blending the dry ingredients in with a stand mixer.) Stir in the coconut and chocolate chips.
Scoop dough onto baking sheets. I like to scoop the dough with a cookie scoop, then roll it into balls.
Bake cookies at 375 degrees for about 9 minutes.
-Make sure butter is softened to room temperature. It’s best to let it soften for a couple hours on the counter. The microwave tends to leave some parts cold and others melted.
-Don’t overmix the dough after adding the flour, it makes for tough cookies. To make sure my cookies are tender, I like to stir in my dry ingredients instead of using a mixer.
-To ensure that you get perfectly shaped cookies, use a scoop to make them the same size. Then roll them into balls so that they turn out nice and round with even edges.
-For a pretty bakery look, set aside a few chocolate chips and press them into the tops of the cookie dough balls.
HOW TO STORE COCONUT CHOCOLATE CHIP COOKIES
These cookies will last for 3-5 days at room temperature if stored in an airtight container. You can also freeze them. I like to place them in heavy duty ziplock freezer bags. They will last frozen for 3-4 months. You can let them thaw at room temperature, or pop them in the microwave for a few seconds.
-Change up the type of chocolate chips. You can use milk chocolate, white chocolate, or a combination of different types. I personally love to use part semi sweet and part milk chocolate for most of my cookie recipes.
-Press the tops of the cookie dough balls into extra coconut before baking. It will toast slightly, giving the cookies a richer coconut flavor. It looks pretty too!
-Use chocolate chunks in place of chocolate chips.
-For true chocoholics, you can drizzle the cookies with additional melted chocolate.
-Feel free to toast the coconut before adding it to the dough. Just make sure you let it cool first. I’ve also shared a recipe for Toasted Coconut Chocolate Chip Cookies, and you can find the instructions for toasting coconut in that post.
- ½ cup butter
- ½ cup white sugar
- ⅓ cup packed brown sugar
- ½ cup peanut butter
- ½ teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup rolled oats
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Chocolate Chip Cookies With Walnuts and Coconut Oil
One of the things I love about food, besides eating it, is that it evokes such powerful memories. Memories that stand the test of time.
Like when I ate a delicious, yet insanely overpriced slice of pizza in Rome or had the most amazing seven-course meal at a restaurant in Seattle full of fresh, creative dishes and impeccable service.
We all have those memories…..meals we ate as children, smells that conjure up particular events or people in our lives. I love hearing stories tied to food.
One such memory I have from my childhood is of staying at this hotel when I was traveling with my family. There was something magical about this hotel and I’ll tell you what that little something special was…..a big complimentary chocolate chip cookie upon check-in.
Ahhhhh, those people are geniuses. Do you realize the impact that a warm chocolate chip cookie pulled out from the receptionist as she hands over your room keys, has on a person? Or rather a young person? It is a memory that has always stuck with me.
When people are given that little something extra or are treated with excellent service, people get excited. These things matter. They stand out to us and make us happy.
You can carry out these small acts in any situation in your life really. Sharing good food and being thoughtful really impacts others even something simple like bringing food to a neighbor.
When I think back to the hotel, which still carries out the tradition of handing out fresh cookies to guests, and I can vividly remember holding the bag and thinking, wow this is amazing! And if we want to be frank, it’s just a cookie, but it was unexpected and it was a really good cookie, which showed they cared.
The cookies were a little different than your standard chocolate chip cookie recipe and perhaps that something unique also made them so memorable.
I’ll be honest, it wasn’t until writing this post that I ever thought of looking for the real cookie recipe from the hotel, but this recipe is inspired by my memory of that cookie. I tried something different and used coconut oil instead of butter (so good), walnuts, lots of chocolate chips and the secret ingredient, finely shredded coconut- a winning combination in my book.
I think about those freshly baked cookies at that hotel and ponder how I can incorporate that magical touch into my everyday life. There are so many ways to do it it’s just taking the extra step to bring a little joy to others. And for me at least, food always plays the starring role.
Whether or not these cookies taste like original from that hotel isn’t really the point, they are delicious and worthy of being handed out to any neighbor, teacher, garbage truck worker or friend.
Want to meet purveyors who are making a difference with their customers? Check out BonAppetit.com’s “Out of the Kitchen”, an ongoing exploration of the relationships that build and sustain the food industry. See how hyper-local food markets operate and how their focus on quality and service keep customers coming back for more. #epicurious #outofthekitchen
[Tweet “Chocolate Chip Cookies With Walnuts and Coconut Oil #outofthekitchen #epicurious #AD”]
Deliciously thick and chewy cookies that are loaded with desiccated coconut and chocolate chips. These are the PERFECT cookies for coconut lovers!
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups (120g) desiccated coconut
- 3/4 cup (130g) chocolate chips
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the melted butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined.
- If the dough seems a little dry and crumbly, add milk, 1 tablespoon at a time, until the dough starts to come together.
- Fold in the coconut and chocolate chips.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.
Nutrition information isn&rsquot always accurate.
Did you make this recipe?
Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction
How to Make Coconut Chocolate Chip Cookies
This recipe only takes about 10 minutes plus baking time. Before you get started, make sure your oven is preheated to 375 degrees F.
Mix the eggs, coconut sugar, melted coconut oil and vanilla extract together in a bowl.
Next, add the coconut flour and coconut flakes.
Roll the dough into balls and place on a baking sheet.
Bake cookies for 15 to 20 minutes.
Break the chocolate bar into small pieces and press a little piece into the middle of each cookie.
Coconut Sugar Chocolate Chip Cookies
White sugar and brown sugars are staples in my pantry, but they’re not the only sugars that I use or that are available if you know where to look. Maple sugar is one “alternative” sugar that I pick up whenever it is in season, and coconut sugar is another that is very popular right now. These Coconut Sugar Chocolate Chip Cookies are made with coconut sugar, which not only gives them a unique flavor, but gives you the chance to experiment with a new ingredient!
Coconut sugar is made from the sap of coconut palm flowers. The production process is similar to that of maple sugar, in that the sap is collected and cooked down until it is reduced to a crystaline form. It looks like unrefined brown sugar and tastes quite like it, too, but with a lighter caramel flavor than a similarly colored brown sugar would have. It is popular as an alternative to “regular” sugar, but I think that it stands on its own as an ingredient that is worth working with in the kitchen. The sugar stands in for brown sugar in this chocolate chip cookie recipe. The coconut sugar cane be measured just like brown sugar and creamed into the butter to build the rest of the dough. I used part white sugar to get the texture I wanted in the finished cookies.
The baked cookies have a crisp edge and a chewy center on the day that they are baked. After being stored in an airtight container, they’ll lose some of the crispness of that outer edge, but they’ll still be chewy, tender and satisfyingly flavorful. They spread slightly less (though they still spread) than cookies made with regular brown sugar, so keep that in mind when you arrange them on the baking sheet. They do not have any coconut flavor from the coconut sugar (which does not taste like coconut), but instead have a subtle toffee/caramel flavor to them that goes very well with the chocolate chips. A similar cookie dough using regular brown sugar would yield cookies with a distinct molasses flavor.
Coconut Sugar Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt (pref. kosher salt)
14 tbsp butter, room temperature
1 cup coconut palm sugar
1/2 cup sugar
1 large egg
2 tsp vanilla extract
1 1/2 cups dark or semisweet chocolate chunks
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter, coconut sugar and regular sugar until smooth and fluffy. Beat in egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until no streaks of dry ingredients remain visible. Stir in chocolate chunks.
Shape dough into balls just over 1-inch in diameter. Place on prepared baking sheet, allowing for room to spread.
Bake for 11-13 minutes, until cookies are lightly browned and set around the edges.
Cool for 3-4 minutes on baking sheets, then transfer to wire racks to cool completely.
If the process of decarboxylating and infusing your cannabis edibles seems like too much work, a cannabis infusion machine is a perfect solution for you!
Cannabis-infusion machines are countertop devices that do all the work for you by decarboxylating and infusing your butters, oils, and more.
The most popular machines on the market today include LEVO Infusion Machines and Ardent Cannabis Infusion Machines.
Use a LEVO Machine
The LEVO II machine can be used to decarboxylate, infuse, and make perfect small batches of butter or oil at home.
Want a discount on aLEVO machine? Be sure to use the discount code EMILY10 at checkout for 10% off your purchase!
Use an Ardent Cannabis Machine
The Ardent Cannabis FX Machine can be used to decarboxylate, infuse, and make perfect larger batches of butter or oil and more at home.
Want a discount on anArdent Cannabis Machine? Be sure to use the coupon code EMILY30 at checkout for $30 off your order!
Almond-Flour Chocolate Chip Cookies with Coconut
A delicious, guilt-free cookie from Kitchen Mouse in LA.
2 teaspoons baking powder
4 tablespoons flaxseed meal
2 (slightly heaping) cups chocolate chips
2 (slightly heaping) cups unsweetened shredded coconut—make sure it is shredded and not ground or in flakes
4 tablespoons plus 2 teaspoons vanilla
shredded coconut, for the top
chocolate chips, for the top
1. Whisk together the almond flour, baking powder, flaxseed meal, and salt in a large bowl.
2. Add the shredded coconut and chocolate chips and stir to combine.
3. Pour in melted coconut oil, maple syrup, and vanilla extract and form into a dough.
4. Refrigerate batter until chilled (optional).
5. Form batter into walnut-size balls and place on a parchment-lined baking sheet.
6. Add more coconut and chocolate chips to the top (push down slightly), and bake at 325°F for 8 minutes.