What a week. Have you heard about this amazing movement? I feel so many intense feelings about what happened in Newtown, CT and just can’t seem to articulate them yet in a way that makes sense. I think in some ways, I still feel a bit of shock that something so horrific, so senseless and so utterly callous could have happened last week. Just another day, everyone going about their business. It’s like a nuclear bomb, probably worse for some families.
As we move towards one of the biggest family holidays of the year in our country, I can’t help but think about these families and how impacted they must be with grief and shock. I know there are so many wonderful people in Newtown and the surrounding areas that are banding together to help each other and while that gives me hope for us as a nation, I know that each and every one of those families is suffering.
I am going to join the #26acts movement and spread some kindness from my little neck of the woods because I don’t know what else to do and we can all use a little bit more kindness.
With all that, I am having a hard time wrapping my head around the fact that Christmas is in only a couple of days. We are a multi-holiday household and it feels like we just wrapped up Hanukkah and boom – here is Christmas. This year, my son is old enough to really get into it and it’s awesome to be a part of and see through his eyes.
He is in a cooperative pre-school (which is AMAZING!) and tomorrow is our last day of class before the 2-week holiday break. We decided to bake some cookies for his teacher and our parent coordinator as a little holiday gift and way to say thank you for being such great influences in our lives.
So, if you have room for one more holiday cookie recipe (who doesn’t?), then you must make these Triple Coconut Chocolate Chip Cookies. You know, to round out your holiday baking. Or something like that 😉
Growing up, my mom always made Chocolate Chip Cookies with us, usually based on the Toll House Classic. I decided to tackle the classic recipe that she always used and tweak it a bit to deliver a healthier version infused with coconut.
The final product is a delicious chocolate chip cookie with a crispy edge and a chewy center that has just the right balance of added coconut without the coconut overwhelming the chocolate chip base.
These are really good and really worth making. They are 3 Points Plus each, which is a bit higher than I usually aim for when developing a cookie recipe, but it is the holidays and since we are all indulging just a bit, why not do it in a healthier way?
I have to apologize in advance for all of you who enjoy my step-by-step photos because they are not present for this recipe. I was baking with my toddler and things were a bit hectic to say the least and the point and shoot camera that I use for in-process photos was on the wrong setting. I didn’t realize this until I went to upload the photos much later so sorry guys!
For all of you who celebrate Christmas, I hope you have a wonderful and safe holiday filled with fun, family and of course, great food!
It will most likely be a bit quiet around here for the next two weeks as I take as much time as possible to enjoy my family and spend my time working on creating new holiday traditions with my son.
- I really like King Arthur Flour and use it pretty much exclusively.
- As for coconut extract, I currently have Flavorganics and like it. There are other good organic ones out there too so keep your eye out in the natural section. If you can’t find an organic and natural coconut extract, just omit it.
- Bob’s Red Mill has great unsweetened, flaked coconut. So does Let’s Do Organic. And, of course, there is always the bulk section.
- This dough is freezeable. Make the dough, drop the raw cookies out on a baking sheet lined with parchment paper. Instead of baking, pop the baking sheets in the freezer. Once the cookies are frozen, transfer to a freezer bag or container and bake as needed.
- 1¼ cup unbleached white whole wheat flour
- 1 cup unbleached all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ½ cup organic butter, softened
- ½ cup organic coconut oil
- ¾ cup raw sugar
- ¾ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon organic coconut extract
- 2 large eggs, room temperature
- 1 cup semi-sweet chocolate chips
- 1 cup unsweetened, flaked coconut
- Preheat oven to 375F. Adjust oven racks to upper 3rd and lower 3rd positions. Line 2 baking sheets parchment paper and set up 2 or more cooling racks (depending on size).
- Combine flours, sea salt and baking soda in a small bowl and set aside.
- Beat butter, coconut oil, sugars, vanilla extract and coconut extract until creamy. I used a stand mixer but you could just as easily use a large bowl and a hand mixer.
- Add eggs, one at a time, beating until no longer viable.
- Slowly add in flour mixture. I like to use a ½ cup scoop and add 1 or 2 heaping scoops at a time until all flour is incorporated into the batter. Do not over-mix.
- Stir in chocolate chips and flaked coconut. Use a tablespoon to measure mounds onto baking sheets, making sure they are far enough apart to have room to spread while cooking.
- Bake for 14 to 15 minutes, rotating the trays 1x halfway. Immediately remove cookies to a cooling rack and let cool completely before storing in a airtight cookie tin or glass container. If you use plastic, the cookies will lose their crispy edges.