I saw these on Add a Pinch and knew I had to make them, immediately. And they were worth it. So delicious. Side note: all recipes I have tried on Add a Pinch have been awesome. She has some great cake recipes!
I doubled the recipe because I knew 20 cookies was not going to be enough. Plus, when was the last time a recipe actually made the amount of cookies it said it did – this one was actually pretty accurate. I ended up with pretty close to 40 cookies.
Just a couple suggestions. Use less kosher salt or swap out for sea salt. The taste was delicious but I found they were too salty. At times you could really taste the salt. Also, don’t over cook. Some of mine were very hard. I cooked longer than recommended because I felt like they weren’t cooking – in reality they probably were done a lot sooner then I realized. After a couple days they did soften up. Much better when soft. So even if they don’t looked cooked take them out! I also used half the amount of chocolate chips and happy I did. I feel like the chocolate would have really overpowered the coconut if I had of used the whole amount.
A HUGE plus for these (in my books) is that they use coconut oil. I buy my coconut oil in a HUGE container from Costco so these are a great way to help use it up.
I will be making these again and probably again and again… once I get some more coconut oil.
- ½ cup firm coconut oil or shortening
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 cup chocolate chips
- 1 cup sweetened coconut flakes
- Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.
- Please see the rest here.