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Skinny Crispy Coconut Chip Cookies

  • Author: The Kitchen Whisperer

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Ingredients

  • 1 cup Coconut oil , softened but not melted
  • 11 1/4 cup granulated sugar
  • 2 large eggs
  • 1/8 tsp coconut extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups shredded coconut
  • 1 cup mini chocolate chips
  • 1 cup White Sanding Sugar

Instructions

  1. Preheat oven to 350F, rack in the middle.
  2. Line cookie trays with parchment paper. Set aside.
  3. In a food processor add in the coconut and pulse 5-7 times to mince.
  4. In the bowl of a stand mixer fitted with the paddle attachment add in 1 cup of sugar and coconut oil. You can add the full amount if you want a sweeter cookie.
  5. Mix until well combined and creamy.
  6. Add in the eggs, one at a time incorporating fully before adding the next.
  7. Add in the coconut extract and minced coconut.
  8. In a large bowl sift together the flour, baking powder, baking soda and salt.
  9. Shut off the mixer and add in the flour mixture.
  10. Slowly turn the mixture on just until combined. A few streaks of flour is OK.
  11. Add in the chocolate chips and mix just until combined.
  12. In a bowl add in the sanding sugar.
  13. Using a Medium Cookie Scoop or Small Cookie Scoop ( 1 1/2 Tbl or 2 tsp), scoop out the dough and gently roll into a ball.
  14. Place the ball into the sanding sugar and roll around to coat.
  15. Place the dough ball on to the cookie sheet leaving 1 1/2” between each. These cookies will flatten slightly when baking.
  16. Bake for 8-10 minutes for smaller sized and 10-12 for medium sized.
  17. Place the cookie sheet on a cooling rack and cool for 2 minutes.
  18. Remove from the sheet and allow to cool completely on the cooling rack.
  19. Store in an air tight container.

Notes

Medium Cookie Scoop
Medium Cookie Scoop

Small Cookie Scoop
Small Cookie Scoop

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