Double Coconut Chocolate Chip Cookies

photo by recipe author

Servings: 48 cookies
Preparation Time: 10 min.

1/4 cup unsalted butter
1/2 cup virgin coconut oil
3/4 cup organic sugar
3/4 cup Turbinado or whole sugar
2 eggs
1 teaspoon vanilla
12oz semisweet chocolate chips
2 cups self rising flour
1 1/2 cups shredded coconut

Preheat oven to 350 degrees F.

Melt the butter and coconut oil and put in a large mixing bowl. Whisk the sugars, eggs and vanilla with the butter and coconut oil until combined. Stir in the flour with a wooden spoon just until combined. Stir in the chocolate chips and coconut.

Wet your hands and roll the dough into balls and place on a greased baking sheet, make sure they have room to spread.

Bake cookies until just light golden brown on the bottom for a nice soft cookie, or a little longer if you like a more crispy cookie. Transfer cookies to a plate for cooling. Makes about 48 cookies

Recipe submitted by Kim, Middletown, OH

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Published on March 14, 2011

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11 Comments

nanna June 20, 2013 at 4:59 pm - Reply
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how long do you bake them? 8-10?
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Sarah:) April 16, 2011 at 1:49 pm - Reply

Laurie: Organic whole sugar is the “real” brown sugar. You can see it here: http://www.tropicaltraditions.com/organic_sugar.htm “Organic sugar” simply means regular sugar that’s organic.

Laurie April 15, 2011 at 4:32 pm - Reply

What is the difference between organic sugar and organic whole sugar? This recipe calls for both, can I just use all organic sugar?

Paula April 3, 2011 at 10:05 am - Reply

what would lowering the sugar contend do to recipe … using honey or sugar substitute?

Nettie March 19, 2011 at 10:22 pm - Reply

Has anyone tried these with coconut flour? I might have to…

Sarah:) March 15, 2011 at 5:04 pm - Reply

I also forgot to mention that yes, whole wheat flour can be used here. 

For self-rising flour add 1 1/2 teaspoons of baking powder to 1 cup of regular flour to make your own. 

And you’re welcome Kelly!

Kelly March 15, 2011 at 1:57 pm - Reply

Thanks Sarah!  I fugred that was all, but thought it possibly could be a texture issue.

Nettie March 15, 2011 at 9:18 am - Reply

What if you don’t have self-rising flour?

Sarah:) March 15, 2011 at 12:34 am - Reply

Kelly: The reason to using wet/damp hands for rolling out dough is to prevent it from sticking to your hands. You can use a cookie scoop instead if that’s what you prefer.

Kelly March 14, 2011 at 11:51 pm - Reply

Is there a specific reason to wet hands and roll dough into balls rather than using a small scooper like I do with other chocolate chip cookies?  Does it affect texture or something?

Kelley March 14, 2011 at 5:12 pm - Reply

Can I use whole wheat flour in this recipe?

Double Coconut Chocolate Chip Cookies