It's been years since I made cookies, but today I had a hankering to make coconut chocolate cookies. The original recipe came from foodnetwork.com and I made five ingredient changes: I replaced the all-purpose flour with white whole wheat flour, replaced 1/4 cup of the flour with almond flour, replaced 1/4 cup of butter with coconut oil, used unsweetened coconut flakes instead of sweetened, and added an additional 1/4 cup of the flaked coconut. My version made 24 cookies instead of 16. Phil said it was the best cookie he ever had in his life.
1/2 cup white whole wheat flour
1/4 cup almond flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter (1/4 cup) at room temperature
1/4 cup coconut oil
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup unsweetened coconut flakes
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper or silicone mat.
Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together.
Using a roundish tablespoon measurer, roll the dough into walnut-size balls and drop 12 on each cookie sheet, leaving space between them. Bake 13 minutes (switch upper and lower trays midway). Let cool on the sheet tray 5 minutes.
Original recipe at http://www.foodnetwork.com/recipes/patrick-and-gina-neely/chocolate-coconut-cookies-recipe.print.html?oc=linkback
