Categories: Baked Goods, Coconut, Cookies, December2012, Healthy, Vegan
Ingredients
- 11/4 cup unbleached white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup organic butter, softened
- 1/2 cup organic coconut oil
- 3/4 cup raw sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon organic coconut extract
- 2 large eggs, room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup unsweetened, flaked coconut
Directions
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Preheat oven to 375F. Adjust oven racks to upper 3rd and lower 3rd positions. Line 2 baking sheets parchment paper and set up 2 or more cooling racks (depending on size).
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Combine flours, sea salt and baking soda in a small bowl and set aside.
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Beat butter, coconut oil, sugars, vanilla extract and coconut extract until creamy. I used a stand mixer but you could just as easily use a large bowl and a hand mixer.
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Add eggs, one at a time, beating until no longer viable.
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Slowly add in flour mixture. I like to use a ½ cup scoop and add 1 or 2 heaping scoops at a time until all flour is incorporated into the batter. Do not over-mix.
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Stir in chocolate chips and flaked coconut. Use a tablespoon to measure mounds onto baking sheets, making sure they are far enough apart to have room to spread while cooking.
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Bake for 14 to 15 minutes, rotating the trays 1x halfway. Immediately remove cookies to a cooling rack and let cool completely before storing in a airtight cookie tin or glass container. If you use plastic, the cookies will lose their crispy edges.