This marks the third month of the Surprise Recipe Swap that I've participated in. This is a fun swap put together by Jutta over at Hungry Little Girl and so far I'm having a great time participating. If you would like to join in the fun be sure to click on the SRS link at the bottom of this post.
This month I was given Cindy's Recipes and Writings blog. Cindy is a Freelance writer who is an avid gardener, cook, mother, and grandmother. Cindy's blog is full of wonderful gardening posts, awesome posts about knowing your herb's and spices, and yummy recipes. I had a hard time deciding between her Mini Stuffed Bagel Bites (homemade), Ham & String Beans Slow Cooker Style and her Coconut Sweetheart Cookies.
Well as you can see I chose her Coconut Sweetheart Cookies for a couple of reasons. The first being because I've had my Coconut oil sitting in the cupboard for a few months now wondering what I was going to use it in. And the second reason being because I LOVE coconut and just had to try these cookies!
I adapted the recipe slightly because I didn't have all the ingredients and for some unknown reason it didn't work the first time.
These cookies are amazing and I will definitely make them again and again.
Here's what you need:
1/2 cup coconut oil
1 egg, extra large, at room temperature
1/2 cup brown sugar
1/4 cup sugar
1 tsp. vanilla
1-1/4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup white chocolate chips
3/4 cup coconut
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a bowl mix the flour, baking soda, baking powder, and salt and set aside.
In the bowl of a stand mixer or medium bowl cream the coconut oil, brown and regular sugars.
Add the egg and vanilla and mix well.
Add the flour mixture and mix just until incorporated.
Add the white chocolate chips and coconut and mix until just combined.
Using a Pampered Chef medium scoop or a 2 Tbl. scoop, place scoops of dough on the lined baking sheet approximately 1-1/2 - 2 inches apart.
Bake for 12 - 14 minutes or until just turning golden brown and the middles are puffy.
Let cool on baking sheet a couple of minutes then remove to a cooling rack or paper towels to cool completely.
Serves approximately 3 doz.
Enjoy! I know I did :)
Here's the handy printable - Coconut White Chocolate Cookies
If you are interested in joining the Surprise Recipe Swap next month, just click on the link below to sign up.