These cookies are dangerously good. I think I will rename them to Dangerous Chewy Coconut Chocolate Chip Cookies. That will be a better descriptor for these bad boys of moist, chocolatey coconut-flecked perfection.
I'm grateful the recipe only makes 2 dozen, because that means only 24 opportunities to fall off the I'm-going-on-a-cruise-in-January-so-I-better-not-eat-24-cookies bandwagon. Or 24 minus the 4 or 5 my kids and husband eat.
Four. Or. Five. That's it. I know, seriously! Can't you eat your weight in cookies, people?? Help me out here! Alas, they cannot, their stomachs somehow can't process cups of sugar and flour like mine. I guess I'm guiltily priming them for sugar and flour stomachs. I think the Gluten Free Police will be knocking down my door soon.
This woman needs a Gluten Intervention! WEEE EOO WEEE OOO WEEE EOOO.
Until then....let's eat cookies.
Printable Recipe Here
Chocolate Chip Coconut Oatmeal Cookies
Adapted from Ambitious Kitchen
Yield: 2 dozen
3/4 cup coconut oil
3/4 cup brown sugar
2 teaspoons milk
2 teaspoons vanilla extract
1 1/4 cup oats
1 1/4 cup white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded coconut
3.5 oz. semi-sweet chocolate bar, coarsely chopped
Preheat oven to 350°F. In a stand-up mixer using the paddle attachment, beat coconut oil for about a minute, until creamy. Add brown sugar and beat 2-3 minutes more until thoroughly creamed. Add milk and vanilla extract and mix to combine. Pour in oats, flour, baking soda and salt. Turn mixer on medium speed and mix until just combined. Slowly stir in coconut and chopped chocolate bar and mix until just combined.
Roll into walnut-sized balls, place on a cookie sheet and flatten slightly with your fingers. Bake in preheated oven for 9-11 minutes, until edges are slightly browned. Remove from oven and allow cookies to cool for a minute on the cookie sheet. Move to a wire rack with a spatula. Get milk. Eat now.