Ingredients
3/4 cup coconut oil (measured solid), melted and slightly cooled
1 cup loosely packed brown sugar
1/3 cup granulated sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1/4 teaspoon coconut extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cups shredded coconut
2/3 cup mini chocolate chips
Preparation
Preheat oven to 325 degrees F.
In a large bowl, whisk together melted coconut oil and sugars. Let sit for 15 minutes. Whisk in egg, egg yolk and extracts, mixing until completely smooth. If any brown sugar chunks remain, I simply pounded them with my whisk and kept stirring! Add in 1/2 cup flour, baking soda and soda, stirring to combine. Add remaining flour 1/2 cup at a time, stirring to bring it together. It may seem crumbly, but continue to stir and even use your hands. It will come together. Finally, fold in coconut and chocolate chips.
Take 1 to 1 1/2 tablespoons of dough and roll it into a ball, placing it on a nonstick baking sheet. Place dough about 1-2 inches away from each other. Bake for 7-8 minutes, or until just set. Let cool completely.
Note: you can leave out the coconut extract if desired. You can also make these as normal sized cookies.
