Mini Coconut Chocolate Chip Cookies
Mini Coconut Chocolate Chip Cookies
Ingredients
- 3/4 cup coconut oil (measured solid), melted and slightly cooled
- 1 cup loosely packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cups shredded coconut
- 2/3 cup mini chocolate chips
Instructions
- 1
Preheat oven to 325°F.
- 2
In a large bowl, whisk together melted coconut oil and sugars. Let sit for 15 minutes.
15 min - 3
Whisk in the egg, egg yolk and extracts, mixing until completely smooth. If any brown sugar chunks remain, pound them with the whisk and keep stirring.
- 4
Add in 1/2 cup flour, baking soda and salt, stirring to combine.
- 5
Add the remaining flour 1/2 cup at a time, stirring to bring it together. Continue stirring and use your hands until the dough comes together.
- 6
Fold in the shredded coconut and mini chocolate chips.
- 7
Take 1 to 1 1/2 tablespoons of dough, roll it into a ball, and place on a nonstick baking sheet spaced 1-2 inches apart.
- 8
Bake for 7-8 minutes, or until just set. Let cool completely.
- 9
Optional: you can leave out the coconut extract if desired, or make these as normal‑sized cookies.
