I still can’t believe we’re already a week into December. The temperatures have officially dropped, even here in Phoenix! Hey… 47°F is cold for us!! But that means my kitchen is in full holiday baking mode. The oven is on pretty much every single day and I LOVE it. What’s on your baking list this holiday season?
I hope these Chocolate Coconut Cookies make the cut!
They actually get two doses of coconut: in the form of coconut oil (instead of butter!) and shredded coconut. Then they have THREE doses of chocolate because you know me and my chocoholic ways. Cocoa powder, semisweet chocolate chips, and white chocolate chips. Mmm mm mmm.
Coconut oil can be kind of a weird thing to measure, so I actually like to melt it first then measure it in a glass measuring cup. I also weigh it to make sure I’m accurate, but you could use either method.
This post was written by me on behalf of Imperial Sugar. All text, photos, and opinions provided are my own.
Taste: Like your favorite chocolate coconut candy, but better!
Texture: Incredibly rich and chewy.
Ease: Super dupes easy, no mixer and requires less than 30 minutes from start to finish!
Appearance: I had to add the white chocolate chips in there. Not just for the flavor, but for the beautiful contrast it adds alongside the coconut.
Pros: Flavorful twist on a classic cookie.
Cons: None at all!
Would I make this again? Oh yes!
How to make Chocolate Coconut Cookies
Yield: 24 cookies
Prep Time: 10 minutes
Cook: 10 minutes
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