This cookie is just…
just…
just make it, please. Well okay unless you’re allergic to coconut *wink*. I really struggled with sharing this recipe as this cookie is one that I would easily see as part of my TKW Signatures commercial line. This is Mr. Fantabulous’ 2nd favorite cookie I make; first being my quad chunk chocolate chip. Those cookies are EPIC and literally the best chocolate chip cookie you will ever, EVER eat. However that is in my TKW Signatures line and one of my top money makers so sorry, the recipe isn’t up for dips. But this recipe is. Trust me, you’ll love me for this recipe (or even more if you already do!) haha
This cookie kind of happened out of lack of ingredients. See I knew I wanted to make cookies for him but when I went to get the basic ingredients out – sugar, flour, baking soda/powder and butter I realized that I was out of butter. I know right?! How does that happen in my house! But it did and since I already opened my big mouth letting Mr. Fantabulous I was going to make him cookies I kinda put myself in a corner as I had to produce cookies. I had to give him something.
Now I’ve made cookies using applesauce and avocados in lieu of butter and oil however again I had neither on hand. And since I wanted to make them healthy I went for the coconut oil. Do you cook or bake with coconut oil? Coconut oil is actually a heart-healthy food that can keep your body running smoother in a few different ways. Studies have shown that intake of coconut oil can help our bodies mount resistance to both viruses and bacteria that can cause illness. Even more, it also can help to fight off yeast, fungus and candida.
Coconut oil can also positively affect our hormones for thyroid and blood-sugar control. People who take coconut oil also tend to have improvements in how they handle blood sugar since coconut can help improve insulin use within the body. Coconut oil can boost thyroid function helping to increase metabolism, energy and endurance. It increases digestion and helps to absorb fat-soluble vitamins.
Coconut oil has a saturated fat called lauric acid, a type of MCT. It has been shown that lauric acid increases the good HDL cholesterol in the blood to help improve cholesterol ratio levels. Coconut oil lowers cholesterol by promoting its conversion to pregnenolone, a molecule that is a precursor to many of the hormones our bodies need. Coconut can help restore normal thyroid function. When the thyroid does not function optimally, it can contribute to higher levels of bad cholesterol. TYVM Google for all of this information.
As I set out to make these cookies I wasn’t sure how to proceed texture wise. What honestly determined how I wanted to go with these is that when I was down in my supply room (this is where all of my food porn props are stored, containers and just overall TKW stuff) I spied one of those Danish Butter Cookie tins from literally 1985. One I love those little cookies and two I love using tins like that to house thread and stuff. There was a period in my life where I was really into cross-stitching so I used one of them to house 972 things of string. Sadly I’m no longer into cross stitching as I have zero time to do it and more importantly my close up vision isn’t as good as it used to be.
Yes I’ve become one of those “Hey little girl, can you thread this needle for me as my arms can’t extend 6 feet from my body to see.” It’s hell getting old! LOL
Now if you’ve ever baked with coconut oil you’re normally advised to melt it first. Well in this I didn’t melt it. I took a scoop to my container and dug out the chunks. I then pressed them into the measuring cup before putting them into the bowl of my stand mixer. I wanted to “whip it” in the mixer to soften it. I did make this recipe once with melted oil and the texture was just off. I honestly didn’t like them. This cookie is crispy and I firmly believe the biggest reason is because the coconut oil is left solid.
If folks tell you that baking with coconut oil won’t make your baked goods taste like coconut it’s partially true. Obviously it depends on how much you use however in this recipe it’s notable. Since I was was going with a coconut base flavor I figured I might as well go big or go home with it. So that being said I took out some coconut and pulsed it in the food processor. I didn’t want big pieces or shreds of it. And since I wanted to emulate the texture of those crispy Danish butter cookies, I pulsed it to where it was really teeny pieces. You almost can’t see them in the cookie but you can most certainly taste it. And as Emmeril would say I kicked it up a notch by adding in some coconut extract to really push the flavor over the edge.
The thing is, even with the coconut oil, pulsed coconut pieces and the coconut extract the cookies aren’t really that sweet. With this cookie I actually went with 2 different styles – one with just coconut in it and the other with mini chocolate chips. Mr. Fantabulous gets funny at times when it comes to adding chocolate chips to certain cookies and I had a feeling he wouldn’t really care for them in this batch. Where as for me it’s chocolate… duh! I’m a woman.. and it’s chocolate. Double duh! LOL
With any cookie I only make 3 for the first taste test. This allows me to see if the recipe is lacking something or has too much of. When they came out they looked….blah. Truly plain jane. The taste was meh as well. I mean it was good but it wasn’t what I had in my head. So as I sat there, with the oven on and the bowl of cookie dough sitting there, I put on my thinking cap. The dough itself tasted good but the outcome wasn’t pretty and lacking. As I sat there I picked up the tin and was fiddling with it. I was trying to spin it on my fingertip like a basketball. Yeah, that doesn’t. And no, I can’t spin a basketball either. I have ZERO athletic ability. I swear God took pity on me and realized that I couldn’t walk and chew gum at the same time without getting hurt that he blessed me with intelligence and creativeness.
Like clockwork, I tried to spin the tin and down on the floor it went sounding like I threw the entire silverware drawer down the steps. Dear Lord it was loud! As I bent over to pick it up I looked at the cookies on top. They were glistening and pretty. DUH… it hit me! Sanding Sugar! That’s the key! That’ll give them that pretty look needed when baked and also that little extra sweetness. Plus it also adds to the crispiness.
A quick roll of the dough and then a roll around in the sugar is all this cookie needed to go from ugly ducking with ok flavor to OMG WOW GIMME MORE taste!!! When the first real batch was done (half plain and half chocolate chip) Mr. Fantabulous came out to the kitchen. He said not a word but literally went to grab a glass and pour himself a glass of milk. As he looked at the cookies I didn’t get “Hey can I have one now?” instead I got “Which ones are mine? What’s the difference?” as he had one in each hand! LOL
He tried both (multiple times to the point the entire pan vanished) and like expected he was ok with the ones with chocolate chips in them but he went BERZERK over the ones without. I mean he literally had me make these cookies 6 times in 3 weeks. He absolutely LOVES these cookies.
Everyone that has tried these goes nuts over them with or without the chips; it honestly doesn’t matter. Now what I did do for the ones that were chipless is once they were cooled I dipped them halfway in dark chocolate for a beautiful effect and taste. Now THOSE he loved. You figure that one out. He doesn’t want chocolate in the cookie but loves them dipped in them. *shrugs*
My favorite way to enjoy these cookies (besides sitting with the entire jar of them in my closet where I don’t have to share) is with a cup of tea. It’s just a perfect ‘dunking’ cookie. Enjoy!
PrintSkinny Crispy Coconut Chip Cookies
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Ingredients
- 1 cup Coconut oil , softened but not melted
- 1 – 1 1/4 cup granulated sugar
- 2 large eggs
- 1/8 teaspoon coconut extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups shredded coconut
- 1 cup mini chocolate chips
- 1 cup White Sanding Sugar
Instructions
- Preheat oven to 350F, rack in the middle.
- Line cookie trays with parchment paper. Set aside.
- In a food processor add in the coconut and pulse 5-7 times to mince.
- In the bowl of a stand mixer fitted with the paddle attachment add in 1 cup of sugar and coconut oil. You can add the full amount if you want a sweeter cookie.
- Mix until well combined and creamy.
- Add in the eggs, one at a time incorporating fully before adding the next.
- Add in the coconut extract and minced coconut.
- In a large bowl sift together the flour, baking powder, baking soda and salt.
- Shut off the mixer and add in the flour mixture.
- Slowly turn the mixture on just until combined. A few streaks of flour is OK.
- Add in the chocolate chips and mix just until combined.
- In a bowl add in the sanding sugar.
- Using a Medium Cookie Scoop or Small Cookie Scoop ( 1 1/2 tablespoon or 2 teaspoon), scoop out the dough and gently roll into a ball.
- Place the ball into the sanding sugar and roll around to coat.
- Place the dough ball on to the cookie sheet leaving 1 1/2” between each. These cookies will flatten slightly when baking.
- Bake for 8-10 minutes for smaller sized and 10-12 for medium sized.
- Place the cookie sheet on a cooling rack and cool for 2 minutes.
- Remove from the sheet and allow to cool completely on the cooling rack.
- Store in an air tight container.
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