Categories: Baked Goods, Coconut, Cookies, December2012, Healthy, Vegan

Ingredients

• 11/4 cup unbleached white whole wheat flour
• 1 cup unbleached all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1/2 cup organic butter, softened
• 1/2 cup organic coconut oil
• 3/4 cup raw sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon organic coconut extract
• 2 large eggs, room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup unsweetened, flaked coconut

Directions

1. 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).

2. Combine flours, sea salt and baking soda in a small bowl and set aside.

3. 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.

4. Add eggs, one at a time, beating until no longer viable.

5. 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.

6. 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.

7. 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.

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