Chewy Coconut Chocolate Chip Cookies

 Adapted from Ambitious Kitchen


Yield: 2 dozen 


3/4 cup coconut oil

3/4 cup brown sugar

1 egg

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 shredded 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. 


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