Like a cross between coconut macaroons and chocolate chip cookies!
(I used the product from Bob’s Red Mill.)
I like to use a large cookie scoop to portion these cookies onto the baking sheet.
Aaron Hutcherson
The cookies will keep their shape during the baking process and come out as nice domes.
(Flat cookies will be a little chewier and not quite as soft.)
How To Freeze Coconut Chocolate Chip Cookies
These cookies freeze well.
Aaron Hutcherson
Simply put the baked and cooled cookies in an airtight container and place in the freezer.
For a stronger coconut flavor, you’re able to substitute the butter with melted coconut oil.
Reduce the amount to a scant cup (about 194 grams).
Aaron Hutcherson
Butter has some moisture content, while coconut oil is 100% fat.
You wouldn’t want dense, greasy cookies.
More Chocolate Chip Cookie Recipes to Try!
Aaron Hutcherson
Line two baking sheets with silicone baking mats or parchment.
In a small mixing bowl, stir together the flour, baking powder, and salt.
Scrape down the sides of the bowl and the beaters.
Aaron Hutcherson
Scrape down the sides of the bowl and the beaters.
This will help the cookies keep their domed shapes better.
Space the cookies about 1 1/2 inches apart.
Aaron Hutcherson
Bake the cookies, one sheet at a time, for about 15 minutes.
Rotate your cookie sheet halfway through cooking, so the cookies bake evenly.
While the first batch bakes, scoop the cookies for the next batch.
Aaron Hutcherson
The cookies will be soft when first out of the oven but will firm up as they cool.
Cool the cookies on the baking sheet for about 5 minutes.
Transfer to a wire rack to cool completely.
Aaron Hutcherson
Cookies will keep in an airtight container for about a week, or in the freeze for 3 months.
(Microwave frozen cookies for about a minute to warm.)
Aaron Hutcherson
