Coconut Chocolate Cookies

🧂 Ingredients

• ½ cup liquid coconut oil
• 2 large eggs
• 1 ½ cups brown sugar
• ½ tsp salt
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 tsp vanilla
• 1 ¾ cup AP flour
• 4 oz chocolate chips
• 4 oz semi-sweet chocolate

  broken into large chunks
• 8 oz shredded coconut

Instructions

• 1 Preheat oven to 375 degrees F. (Kayle used 400 but my oven seems to cook a bit
  high so I adjusted down a bit for the second batch)
• 2 Line cookies sheets with parchment paper.
• 3 Beat together the coconut oil, eggs and brown sugar in a large bowl.
• 4 Add the baking soda, baking powder, vanilla and flour, and mix well.
• 5 Add in both chocolates and the coconut. Mix again until well incorporated.
• 6 If desired let the dough age in the fridge for a bit. I let mine age for 4
  hours, Kayle let hers age for 12 hours. If you are inpatient just make them
  right away.
• 7 Scoop your dough with ice cream scoop or large spoon, make them all as equal in
  size as possible. Place on the cookie sheet and press down just a little bit.
• 8 Bake them for about 7 to 12 minutes depending on what size you made them. They
  should be golden brown. You almost want to under-bake them a touch. Much better
  than over-baking.
• 9 Allow to cool if you can resist temptation. I ate a zillion and made to make
  more.
• 10 Serve with a big coconutty, chocolatey smile!

Nutrition Info