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January 29, 2008

Chocolate Chip Coconut Cookies with a Twist

Chocolate Chip Coconut Cookies

One day last week my little sous chef asked if we could make chocolate chip cookies. She so rarely asks to make anything specific as she is just is happy to help me cook whatever I have on plan that I immediately said "Sure!" I might have spoken a bit too soon, given we were out of eggs and most chocolate chip recipes call for just that and we weren't heading to the store, but whatever.

Since Alexis had her heart set on chocolate chip cookies I started thinking. I remembered a recipe I had made in the past that used no eggs and graham cracker crumbs instead of white flour and decided we'd make that, but the only thing was I couldn't find the actual recipe. This is what evolved from what I remembered from the recipe and they turned out great. Even Jamison liked them. Alexis being Alexis had one cookie and that was the end of that as she'd rather have a banana or an orange and isn't much of a cookie eater, so the rest made their way with Jamison to work for another treat.

What You'll Need:
2 sticks of butter, softened
1 can of sweetened condensed milk (Note: Regular or fat free will work fine.)
2 sleeves of graham crackers, crushed
2 cups of unsweetened coconut
1 package of chocolate chips (Note: I used milk chocolate chips.)

In a mixing bowl cream together butter and sweetened condensed milk until smooth. Stir in crushed graham crackers and stir or mix until completely incorporated. Add coconut and stir until mixed. Stir in chocolate chips and let dough chill for at least 1 hour in the fridge.

Preheat oven to 350 F. Scoot out tablespoons of dough onto a baking sheet that has been lined with a Silpat or parchment paper. Bake for 8-10 minutes until golden brown. Remove from oven and let sit for 10-15 minutes before removing from the cookie sheet.

Store in an airtight container.

Makes roughly 4 dozen cookies.

Chocolate Chip Coconut Cookies

Notes: You could add in a cup of nuts if you like. I'd recommend cashews or Macadamia nuts. You could also use semi-sweet or dark chocolate chips.

Posted by Dianne at January 29, 2008 7:41 AM

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Wow! That's so cool. I love that they are made with stuff that's usually in the pantry. And I'm thinking some gluten free graham crackers would work really well.

Posted by: Allie at January 29, 2008 10:55 AM

That's an interesting idea! There is no reason why it shouldn't work. They are the same consistency, so it should just be an equal trade.

Posted by: Dianne at January 29, 2008 1:40 PM

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