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Coconut…let me count the ways I love you. Your creamy tenderness, your crispy crunch, your tropical dreams and wondrous ways… oh, how I love thee.
Last week, I found a good deal on Amazon to restock on coconut oil. I discovered coconut oil a few years ago when dabbling in the traditional foods diet (i.e. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats). I spent a lot of time on Mothering.com and with a bunch of local crunchies trying to find the proper way to feed my daughter and myself. It was a lot of work and not much fun. You should go thank your grandmothers and great-grandmothers right now for all the sacrifices they made–they spent far more time in the kitchen than you ever will. I’ll wait…
I took what worked for us from the experience and left the rest behind. No regrets–I’m glad I tried cooking and eating traditionally, even if I couldn’t do it more than for one month–but it wasn’t something I could maintain. I just don’t have the dedication to it. Plus I like baking and that’s a huge no-no in a traditional foods diet. Boo!
In any case, rather than be a Gollum and covet my precioussss fresh supply of coconut oil, hidden in the cabinet above the sink, I decided to make use of it right away. I pulled out my trusty Toll House recipe and got to work, tweaking it to my liking to accommodate the coconut-y dreams in my head. There is a fantastic fragrance from this dough and the flavor is a great complement to the chocolate chips and pecans without overpowering them. Adding shredded coconut didn’t affect the texture too much, though I’m sure coconut-haters would complain. It’s almost like a candy bar cookie. I’ll be working on adapting this to a cookie dough that can be (safely) eaten raw next… it’s delicious!
- ½ cup unsalted butter, softened
- ½ cup coconut oil, room temp
- ¾ cup organic sugar
- ¾ cup light brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2¼ cups all purpose flour
- 2 cups bittersweet chocolate morsels
- 1 cup pecans, chopped
- 1 cup sweetened flaked coconut
- Preheat oven to 375 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
- Beat butter and coconut oil until creamy.
- Add sugars and vanilla, beating until light and fluffy, 3-4 minutes.
- Beat in eggs, one at a time, until well incorporated.
- Add baking soda and salt and gradually mix in the flour.
- Remove from mixer and stir in chocolate morsels, pecans, and coconut.
- Using a small cookie scoop, portion out dough onto baking sheets.
- Bake 9-11 minutes, or until golden brown.
- Leave on cookie sheet for 2 minutes, then remove to wire rack to finish cooling.