Ingredients

The following ingredients have 11 Servings
  • 1/2 cup liquid coconut oil
  • 2 large eggs
  • 1 1/2 cups brown sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp vanilla
  • 1 3/4 cup AP flour
  • 4 oz chocolate chips
  • 4 oz semi-sweet chocolate (broken into large chunks)
  • 8 oz shredded coconut

Instruction

  • 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)
  • Line cookies sheets with parchment paper.
  • Beat together the coconut oil, eggs and brown sugar in a large bowl.
  • Add the baking soda, baking powder, vanilla and flour, and mix well.
  • Add in both chocolates and the coconut. Mix again until well incorporated.
  • 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.
  • 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.
  • 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.
  • Allow to cool if you can resist temptation. I ate a zillion and made to make more.
  • Serve with a big coconutty, chocolatey smile!