Dark Brown Sugar Coconut Oil Cookies of “uh, once again, your cookies don’t look anything like the originals”. And you’d be right. Sigh. I’m not sure what happened since I was pretty sure I followed the recipe correctly; it isn’t that hard. But, to my surprise, my cookies didn’t spread out like hers appeared to. At all. Since I make the dough into golf-size balls and freeze them right away, I bank on the heat during baking to spread the cookies out. I lost that gamble with the first batch and, not wanting to thaw the dough balls then flatten them, I just let it ride. The flavor is still the same, no matter the shape, and I thought these cookies were pretty good. They’re a standard oatmeal chocolate chip cookie but the additional of the toasted coconut gives them a little more sweetness and a bit more of the chewiness factor. Next time though, I would probably flatten them into thick (and large) discs to make them more cookie-looking instead of just a round dough ball that baked as is. Fortunately I don’t think their appearance mattered much as when I put them on a multi-variety cookie plate to bring into work one week, these cookies were the first to disappear.
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 cup packed brown sugar
1 teaspoon coconut extract (I used vanilla extract)
1 teaspoon vanilla extract
1/2 cup toasted shredded coconut
1-1/2 cups chocolate chips
2 cups rolled oats
- In a small bowl whisk together the flour, baking powder, baking soda, cinnamon, and coconut.
- Beat butter for 30 seconds until creamy. Add the egg, extracts, and sugar; mix well.
- Add the flour mixture to the egg mixture and mix well. Fold in the chips and oats.
- Portion dough into golf-sized balls and chill for several hours or overnight.
- When ready to bake, preheat oven to 375 degrees. Place cookie dough balls on baking sheet lined with parchment paper. Bake for 10-12 minutes.