Ingredients

The following ingredients have 4 Servings
  • 2 cups coconut oil ((solid))
  • 2 cups granulated sugar
  • 2 eggs, (large )
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 1/2 cups all-purpose flour
  • 6 tablespoons cornstarch
  • 3 ounces semisweet chocolate, (finely chopped)
  • 3/4 teaspoon kosher salt
  • 6 ounces semisweet chocolate, (melted)
  • 1/4 cup shredded coconut, (toasted)

Instruction

  • Preheat the oven to 375 degrees F, and line a baking sheet with parchment paper.
  • Place the coconut oil, and sugar in a large mixing bowl, and cream on medium-high speed for about 2 minutes, or until very light and fluffy. 
  • Add the eggs and extracts, and stir together on medium-low until smooth and well-incorporated. 
  • Add the flour, cornstarch, chocolate, and salt, and mix on medium speed until the dough gathers itself into a ball and pulls cleanly away from the sides of the bowl.
  • Place the dough between two sheets of parchment paper, and use a rolling pin to roll to a thickness of about 3/16-inch. 
  • Cut shapes, using a 2-inch square fluted cookie cutter. 
  • Place on the prepared baking sheets, and bake for 10-12 minutes or until firm around the edges and set in the middle. 
  • Allow to cool on the baking sheets.
  • Optional: Dip the cookies partway in melted chocolate, and garnish with toasted coconut.
  • NOTE: To toast the coconut, place it in a dry pan over medium heat, stirring occasionally, until lightly browned.