From Hannah's Kitchen
INGREDIENTS
1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
1 cup shredded sweetened coconut
DIRECTIONS
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
2. In a large bowl, cream shortening and sugars until light and fluffy. Add in eggs and vanilla and mix until combined. In a small bowl, stir together flour, baking soda, and salt. Slowly add flour mixture to the sugar mixture, mixing just until combined. Stir in chocolate chips and coconut.
3. Drop dough by the tablespoon onto cookie sheets and bake 8-10 minutes, or until edges begin to turn light brown. Cool on cookie sheets for 5 minutes, then remove to wire racks to cool completely.
These look great! I love coconut and milk chocolate as a combo. Have you ever tried making these with butter instead of shortening?
ReplyDeleteThese would be amazing with dark chocolate, too!
ReplyDeleteLast time I used butter with coconut the cookies came out too flat (I think the coconut must release some of its oils during cooking). I would definitely try them with half butter and half shortening. I'm sure if the dough was kept cold that would keep the spreading to a minimum as well...
ReplyDeleteYum! Great idea to add coconut. It sounds great. I would like it with the almonds too:)
ReplyDeleteYum! I like the idea of an Almond Joy candy bar cookie. Yours look delicious!
ReplyDeleteawesome spin on chocolate chip cookies adding coconut!! i LOVE almond joys, so these look perfect for me!!
ReplyDeletethey look delicious, hannah!
oh these look really great too!
ReplyDeleteThe add on coconut keeps the cookies chewy and I so love it.
ReplyDelete