Its Easter time! Time for baking some yummilicious cookies. I already have recipe of White Chocolate Chip Cookies on my website. But this time I wanted to share this recipe of Chocolate and Coconut Cookies which I made out of accident. And that accident was sooo delicious!
I was leaving for India in few weeks and I decided to say goodbye to my friends by visiting them and baking them something from my oven. So I checked my closet and found I was out of chocolate chips but had half a bar of dark chocolate and some shredded coconut. I was even out of butter so decided to use vegetable oil. I had to empty my kitchen before leaving so shopping some more was not a viable option. So I decided to combine the two ingredients I had on hand into cookies. The combination seemed weird but I still went ahead with it. The result was simply outstanding. We devoured so many of them ourselves before packing them into a basket with a bow. Ahhh beautiful memories…
Directions:
1. Preheat the oven to 375 degrees (Learn more about Oven Temperatures and Conversions). Line few baking sheets with some parchment paper and set aside.
2. In a bowl mix together sugar, oil and vegetable shortening for a lump free mixture.
3. Add eggs and Vanilla essence. Whisk it till everything combines.
4. In a separate bowl combine All purpose flour, baking powder, baking soda and salt. Give them a gentle stir so that they combine evenly.
5. Now add dry ingredients to the wet ingredients and mix gently. Do not over mix.
6. Fold in chocolate chips or you can add chopped chocolate chunks like I did along with shredded dry coconut.
7. With the help of a small ice cream scooper, about 1 tbsp measure, scoop out the cookie dough on to the baking sheet pre-lined with parchment paper. The distance between each cookie should at least be 2 inches because they will spread on being heated.
8 . Press the cookie dough with your hand so that they even out when they spread.
9. Bake them for 9 to 11 minutes or until the edges become slightly golden. Cool them on a wire rack for ten minutes. Enjoy them with a cup of tea or coffee.
[whohit]ChocoCocoCookies[/whohit]
- 1 2/3 cup of All Purpose Flour
- ¾ cup of Unsalted Butter, softened at room temperature or ½ cup Vegetable Oil
- 1 Tbsp of Vegetable shortening, softened at room temperature or any hydrogenated Oil.
- 1 cup of Granulated sugar
- 1 tsp of Vanilla Extract
- 1 Egg
- ¼ tsp of Salt
- ½ tsp of Baking Soda
- 1 tsp of Baking Powder
- 1 cup of Semisweet Chocolate Chips or Chopped dark Chocolate
- 1 ½ cups of Sweetened Shredded Coconut
- Preheat the oven to 375 degrees (Learn more about Oven Temperatures and Conversions). Line few baking sheets with some parchment paper and set aside.
- In a bowl mix together sugar, oil and vegetable shortening for a lump free mixture.
- Add eggs and Vanilla essence. Whisk it till everything combines.
- In a separate bowl combine All purpose flour, baking powder, baking soda and salt. Give them a gentle stir so that they combine evenly.
- Now add dry ingredients to the wet ingredients and mix gently. Do not over mix.
- Fold in chocolate chips or you can add chopped chocolate chunks like I did along with shredded dry coconut.
- With the help of a small ice cream scooper, about 1 tbsp measure, scoop out the cookie dough on to the baking sheet pre-lined with parchment paper. The distance between each cookie should at least be 2 inches because they will spread on being heated.
- Press the cookie dough with your hand so that they even out when they spread.
- Bake them for 9 to 11 minutes or until the edges become slightly golden. Cool them on a wire rack for ten minutes. Enjoy them with a cup of tea or coffee.
- Hydrogenated Oil is nothing but Dalda available in India in local market. Parag, Gagan are a few popular brands.