Triple Coconut and Double Chocolate Cookies

These cookies contain coconut oil, thread coconut and coconut sugar, making them triple coconut cookies. The coconut sugar is quite dark and treacley and gives a lovely caramelized flavour to the cookies.  I usually like my cookies soft and chewy, however I did half chewy and half crispy for my mum, and must say the crispier ones are just a little bit better and more melt-in-your-mouth. 

Triple Coconut and Double Chocolate Chip Cookies

adapted from Here

90g coconut oil, softened or at room-temp

150g coconut sugar

1 large egg

½ teaspoon vanilla bean paste

140g plain flour or spelt flour (I used Spelt)

40g desiccated coconut

½ teaspoon bicarbonate of soda, seived

½ teaspoon sea salt

50g dark chocolate, roughly chopped

50g white chocolate, roughly chopped

Preheat your oven to 170 C. Spread the thread coconut out on a baking tray and bake for about 8 minutes or until its nice golden brown (be careful as it does catch easily). Remove from the oven and set aside to cool.

Beat together the coconut oil and coconut sugar with an electric beater until combined and there are no lumps. Add the egg and vanilla and continue to beat until for a further 2 minutes.

Fold in the flour, bicarbonate of soda, salt and cooled coconut. Finally, fold in the chopped chocolate.

Place the mixture in the fridge for 30 minutes. 

Preheat the oven to 180C. Roll out tablespoons of dough and place on a baking tray lined with non-stick parchment paper, leaving a good 3 inches between each as they do spread a fair amount in the oven. Bake for about 11 minutes for a softer cookie, or 15 minutes for a crispy cookie. Allow to cool on the baking tray for 10 minutes before transferring to a wire rack.