Coconut and Chocolate Chip Cookies
MagicalButter
Ingredients
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2 Cups Organic Coconut Oil
3.5 grams of Flower of your choice
MagicalButter Machine
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½ cup Magical Coconut Oil (set)
½ cup Light Brown Sugar
¼ cup Granulated Sugar
1 Large Egg
2 teaspoons Vanilla Paste
½ cup Unsweetened Shredded Coconut
1 ½ cups AP Flour
1 teaspoon Baking Soda
¼ teaspoon Salt
½ cup Dark Chocolate Chips
Directions
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- Place all the in the Magical Butter machine.
Set it to 160 Fahrenheit for 2 hours.
Filter it through the MagicalButter filter and into a medium size stainless-steel bowl.
Let it cool over ice while whisking until the oil becomes fluffy.
Store in a cool place labelled and sealed.
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Preheat oven to 350 degrees Fahrenheit. Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, about 1-2 minutes.
Add in vanilla and egg. Mix until combined. Make sure to scrape the sides of the bowl throughout.
- -Meanwhile add flour, baking soda, shredded coconut and salt to a medium bowl. Whisk to combine.
Slowly add in the dry ingredients to the wet in two parts.
Fold in chocolate chips.
Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie.
Place in the oven and bake for 10-12 minutes.
Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months. Enjoy!
