These cookies are intense with buttery centres, crispy edges and loaded with coconut and chocolates – so Good!!!
The combination and varieties of cookies are endless. So, whenever you want to make one, you can just bake with anything and any coalition in your pantry. We can take a classic cookie and throw whatever our little heart desires in there, and I am sure it is still going to be good. I usually drop coconut, chocolate chips, chocolates, oats, cranberries, walnuts, pecans, berries and so on.
The list is endless!
I really don’t make a lot of cookies at home, that’s the reason for only very few cookie recipes. I tend to have snacks only in the evening after work. During that moment, I don’t feel like baking one. I will be tired after the long day and will be so hungry.
So I just grab the store bought one when I come back from work. I am sure many have this problem 😉 That is why I don’t just have lot of cookie recipes. You can replace the butter with some coconut oil as well. I can promise you that even with less butter the cookies are just going to be as good. And you won’t taste the coconut oil in them. I have tried that once.
This is a quick and easy snack perfect for the holidays or any time.
Everybody loves chocolates and when it is combined with coconut, it is love at first bite. They are so easy to make and easy to disappear. This is my all-time favourite cookie recipe. I have used more white chocolates 😉 as I love white chocolate more than milk or dark chocolate. The order I like chocolates is white, dark and then milk. The coconut adds the most amazing sweet nuttiness to this traditional cookie. I am very sure that you can’t stop with just one.
- Unsalted butter – ¾ cup
- Vegetable shortening – 1 tbsp
- Granulated sugar – ½ cup
- Brown sugar – ½ cup
- Salt – ¼ tsp
- Baking soda – ½ tsp
- Baking powder – 1 tsp
- All-purpose flour – 1 ½ cup
- Vanila extract – 1 tsp
- Semisweet chocolate chips – ¾ cup
- Sweetened shredded coconut – 1 cup
- Preheat the oven to 375 degrees. Line a few baking shheets with parchment paper if you don’t want to scrub your baking sheet hard. And set aside.
- In a bowl, cream together the butter,shortening, sugar, egg, vanilla and mix until combined.
- In a small bowl, mix together the flour, baking soda and baking powder. Add this to the butter mixture and mix everything just until combined.
- Try to use a small ice cream scoop which Is almost 1 tbsp measure and scoop out the cookie dough onto your baking sheets. Do make sure to place them a few inches apart from each other.
- Bake the cookies for 10 to 12 minutes. Edges with a golden color are the sign I would say. Allow cooling completely.
