Skinny 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.