Crunchy Coconut Chocolate Chip Cookies
Luckily, these aren’t your typical chocolate chip cookies, so I can cast all your rules aside. These are Coconut Chocolate Chip Cookies, and they are scrumptious. Buttery, crunchy, coconutty sweet, and, of course, a little salty. And, of course, whole grain. Whole wheat pastry flour provides the backbone, while the barley flour lends its malt flavor to complement the coconut beautifully. These cookies provide all the comfort of your classic chocolate chipper with a touch of exotic flair.
Make sure you get the right kind of coconut. These cookies don’t use your typical fluffy shreds of sweetened dried coconut, these cookies have the finer crumbles of unsweetened dessicated coconut. If you’re one of those people who likes the flavor of coconut but finds the chewy texture unappealing, I think you’ll find these cookies a welcome treat. None of that uncomfortable shredded-paper-in your-mouth feeling, just a delightful crunch!
Coconut Chocolate Chip Cookies
© Copyright 2011 Carly Sullivan of Tart to Heart
Yield: 3 dozen cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 1 1/2 tsp vanilla
- 1 cup whole wheat pastry flour
- 1 cup barley flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup unsweetened dessicated coconut
- Preheat the oven to 350°F.
- In the bowl of your mixer (or with a hand mixer) cream the butter and sugars on high speed until light and fluffy, at least 5 straight minutes, scraping down the sides of the bowl several times.
- Add the eggs one at a time, beating well after each addition. Add the vanilla.
- In a separate bowl, combine the flours, baking powder, baking soda and salt. Slowly add the dry ingredients to the butter mixture until just combined. Add the chocolate and the coconut and mix gently until just combined.
- Scoop the dough by rounded spoonfuls onto baking sheets, leaving at least two inches between each cookie.
- Bake until golden brown, about 12 minutes, rotating the pans halfway through baking. Transfer the cookies to a wire rack until cool enough to grab and stuff in your mouth. If you’re like me, you’ll eat three straight out of the oven. Enjoy!