These little coconut chocolate chunk cookies were inspired by the mini chocolate chip cookies in a tub from Trader Joe’s. I read the ingredients of the cookies and they contain coconut and egg white, along with the usual chocolate chip cookie ingredients.
My cookies are similar, but not exact. These have more coconut going on in them, and they’re not as light as the TJ cookies.
I’ve been experimenting with coconut flour lately so I wanted to use that in the cookies, and I wanted to use up some Coco Lopez (sweet coconut cream) that I had on hand. The coconut flour is made from dried coconut meat, and it’s about the same consistency of almond flour. It’s super absorbent and soaks up any liquid that you add to it, so you have to be careful or you’ll end up with a dry baked good.
These were really delicious! Especially with good chopped dark chocolate in them.
Does anyone love Coco Lopez? I wanted to drink that stuff straight except it would’ve been too sweet.
In other news I’m blogging from my new laptop! My other laptop crapped out. This is my third. I spent more this time in hopes that it will last me a while.
These are exciting times. It’s so fast!! And it’s touch screen!
Mini Coconut Chocolate Chunk Cookies
3/4 cup (100 grams) all-purpose flour
1/4 cup coconut flour (30 grams)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup coconut cream
1 teaspoon vanilla extract
1 large egg white
3 ounces coarsely chopped dark chocolate
In a medium bowl, sift together flour, coconut flour, baking soda, baking- powder and salt. In a large bowl, using a mixer on medium speed, beat together butter, sugar and coconut cream until creamy - about 1 minute. Beat in vanilla and egg white until combined. Reduce mixer speed to low and beat in flour mixture and chocolate until just combined. Chill dough in freezer for 20 minutes.
Heat oven to 350 degrees F.
Roll teaspoons of cookie dough into balls; place on cookie sheets, spacing about 3/4-inch apart. Bake 10 minutes or until golden brown and crisp. Transfer cookies to wire racks to cool.