In a large mixing bowl, add the egg, coconut oil (if it's solid, briefly
microwave enough to obtain 1/2 cup melted/liquid state oil,
measured like you'd measure any other cooking oil), sugars, vanilla,
cinnamon, optional salt, and whisk to combine.
Add the shredded coconut, oats, flour, baking soda, and stir to
combine.
Stir in the chocolate chips. They'll have a tendency to slip out of the
dough and fall to the bottom of the bowl, but keep folding them
into the dough.
Using a medium 2-inch cookie scoop or your hands, form 16
equal-sized mounds, about two heaping tablespoons of dough
each. Gently squeeze the mounds to ensure the dough is tightly
packed and the chocolate chips are well-embedded. The dough is
slightly crumbly yet oily, but comes together when squeezed.
Place mounds on a large plate, cover with plasticwrap, and
refrigerate for at least 3 hours, or up to 5 days, before baking; no
exceptions. The coconut oil needs to re-solidfy in the fridge. Do not
bake with warm dough because the cookies will spread and bake
thinner, flatter, and you could have oil puddles.
Preheat oven to 350F, line baking sheets with Silpats, or spray with
cooking spray. Place mounds on baking sheets, spaced at least 2
inches apart (I bake 8 cookies per sheet). Bake about 9 minutes, or
until edges have set and the tops are just beginning to set, even if
undercooked, pale, and glossy in the center. The shredded coconut
is prone to burning so keep a close eye on the cookies. Do not bake
longer than 9 to 10 minutes for soft cookies because they firm up
as they cool, and as the days pass they'll dry out quicker.
Allow cookies to cool on the baking sheet for about 5 minutes
before removing and transferring to a rack to finish cooling.
Store cookies airtight at room temperature for up to 1 week, or in
the freezer for up to 4 months. Alternatively, unbaked cookie
dough can be stored airtight in the refrigerator for up to 5 days or
in the freezer for up to 4 months, so consider baking only as many
cookies as desired and save the remaining dough to be baked in the
future when desired.
Originally Submitted
3/26/2015
0 Out of 5 from
0 reviews
You can add this Soft and Chewy Oatmeal Coconut Choco Chip Cookies recipe to your own private DesktopCookbook.
