Coconut Cookies Ingredient Southerninlaw

The Cooking Actress: Coconut Oatmeal Chocolate Chip Cookies

The Cooking Actress: Coconut Oatmeal Chocolate Chip Cookies

If you’re a fan of coconut, oatmeal, and chocolate chip cookies, then this recipe is for you! The combination of these three delicious ingredients creates a cookie that is both chewy and flavorful.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 cup shredded coconut
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing well.
4. Stir in the rolled oats, shredded coconut, and chocolate chips until well combined.
5. Drop rounded tablespoons of dough onto greased or parchment-lined baking sheets.
6. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden brown.
7. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These Coconut Oatmeal Chocolate Chip Cookies are best enjoyed fresh out of the oven with a glass of cold milk. They have a perfectly golden exterior with a soft and chewy center. The combination of coconut and chocolate chips adds a unique and delicious flavor to these classic oatmeal cookies.

If you’re looking to change up your cookie game, give these Coconut Sugar Cookies a try!

Coconut Sugar Cookies | Ale Cuisine

This recipe takes the traditional sugar cookie and adds a twist with the addition of coconut. The result is a perfectly sweet and chewy cookie that is sure to please.

Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup shredded coconut

Instructions:

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet mixture, mixing well.
4. Stir in the shredded coconut until well combined.
5. Drop rounded tablespoons of dough onto greased or parchment-lined baking sheets.
6. Bake at 375°F (190°C) for 8-10 minutes or until lightly golden brown around the edges.
7. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These Coconut Sugar Cookies are a delightful treat for coconut lovers. The addition of shredded coconut adds a subtle tropical flavor and a pleasing texture to these classic sugar cookies. They are perfect for any occasion, whether it’s a birthday party, holiday gathering, or simply a delicious snack.

For a healthier twist on the traditional chocolate chip cookie, try these Coconut Oil Chocolate Chip Cookies!

Coconut Oil Chocolate Chip Cookies - Chef Savvy

These Coconut Oil Chocolate Chip Cookies are a healthier alternative to traditional butter-based chocolate chip cookies. Made with coconut oil, these cookies are naturally dairy-free and have a slightly nutty and tropical flavor.

Ingredients:

• 1/2 cup coconut oil, softened
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups chocolate chips

Instructions:

1. In a large mixing bowl, cream together the coconut oil, brown sugar, and granulated sugar until well combined.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing well.
4. Stir in the chocolate chips until evenly distributed throughout the cookie dough.
5. Drop rounded tablespoons of dough onto greased or parchment-lined baking sheets.
6. Bake at 350°F (175°C) for 10-12 minutes or until golden brown around the edges.
7. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These Coconut Oil Chocolate Chip Cookies are a guilt-free indulgence that you can enjoy any time. The use of coconut oil adds a unique flavor and texture to these cookies, making them a perfect treat for coconut lovers. Plus, they are dairy-free, making them suitable for those with dairy allergies or dietary restrictions. Trust me, you won’t be able to resist reaching for a second or third cookie!

579 Likes, 14 Comments - Meridian Foods (@meridianfoods) on Instagram

These Coconut Super-Chunks are the ultimate treat for coconut lovers. Made with shredded coconut and packed with flavor, they’re the perfect indulgence when you’re craving something sweet and coconutty.

Ingredients:

• 2 cups shredded coconut
• 1/2 cup sweetened condensed milk
• 1/2 cup powdered sugar
• 1/4 cup unsalted butter, melted
• 1/2 teaspoon vanilla extract

Instructions:

1. In a medium mixing bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar, melted butter, and vanilla extract.
2. Using your hands, mix all the ingredients together until well combined.
3. Shape the mixture into bite-sized chunks and place them on a parchment-lined baking sheet.
4. Refrigerate the coconut super-chunks for at least 1 hour to firm up.
5. Once firm, serve and enjoy!

These Coconut Super-Chunks are great for snacking on their own or as a topping for cakes, cupcakes, or ice cream. You can also mix them into your favorite trail mix for a tropical twist. However you choose to enjoy them, these coconut super-chunks are sure to satisfy your coconut cravings.

If you’re looking for a gluten-free, paleo, and vegan coconut cookie recipe, look no further!

Recipe: 4 Ingredient Coconut Cookies (Gluten Free, Paleo & Vegan)

These 4 Ingredient Coconut Cookies are a delicious and healthy treat that can be enjoyed by those following a gluten-free, paleo, or vegan diet. Made with just four simple ingredients, they are easy to whip up and perfect for satisfying your sweet tooth.

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup pure maple syrup
• 1/4 cup coconut flour
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large mixing bowl, combine the shredded coconut, maple syrup, coconut flour, and vanilla extract.
2. Stir together until well combined and the mixture holds together when pressed.
3. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
4. Flatten each cookie with the back of a spoon or your fingers.
5. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden brown around the edges.
6. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These 4 Ingredient Coconut Cookies are a delightful alternative to traditional cookies. They have a slightly chewy texture and a sweet coconut flavor that is simply irresistible. Plus, they are made with all-natural ingredients, making them a healthier treat for both kids and adults.

For a unique twist on the classic shortbread cookie, try these Double Coconut Oil Shortbread Cookies!

Easily Good Eats: Double Coconut Oil Shortbread Cookie Recipe

These Double Coconut Oil Shortbread Cookies are a buttery and crispy treat that is perfect for any occasion. Made with coconut oil instead of butter, they have a unique and tropical flavor that is sure to impress.

Ingredients:

• 1 cup coconut oil, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup shredded coconut

Instructions:

1. In a large mixing bowl, cream together the coconut oil, powdered sugar, and vanilla extract until light and fluffy.
2. Add the flour and shredded coconut to the mixture and mix until a dough forms.
3. Divide the dough in half and shape each half into a log. Wrap each log in plastic wrap and refrigerate for at least 1 hour.
4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Remove the dough logs from the refrigerator and slice them into 1/4-inch thick cookies.
6. Place the cookies onto the prepared baking sheet and bake for 12-15 minutes or until lightly golden brown around the edges.
7. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These Double Coconut Oil Shortbread Cookies are perfect for enjoying with a cup of tea or coffee. They have a delicate and buttery texture with a hint of coconut flavor that is absolutely delightful. Whether you’re serving them at a tea party or enjoying them as an afternoon snack, these cookies are sure to impress.

For a unique flavor combination, try these Coconut Oil Chocolate Chip Cookies with Pomegranate!

Coconut Oil Chocolate Chip Cookies with Pomegranate | Recipe

These Coconut Oil Chocolate Chip Cookies with Pomegranate are a delicious twist on the classic chocolate chip cookie. Made with coconut oil and adorned with tart pomegranate seeds, they are the perfect combination of sweet and tangy.

Ingredients:

• 1/2 cup coconut oil, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup pomegranate seeds

Instructions:

1. In a large mixing bowl, cream together the coconut oil, granulated sugar, and brown sugar until light and fluffy.
2. Add the egg and vanilla extract, and mix until well combined.
3. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing well.
4. Stir in the chocolate chips and pomegranate seeds until evenly distributed throughout the cookie dough.
5. Drop rounded tablespoons of dough onto greased or parchment-lined baking sheets.
6. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden brown around the edges.
7. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

These Coconut Oil Chocolate Chip Cookies with Pomegranate are a burst of flavors in every bite. The combination of coconut oil, chocolate chips, and pomegranate seeds creates a cookie that is both sweet and tangy. They are perfect for holiday gatherings or as a special treat for yourself. Give them a try, and you won’t be disappointed!

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