After having great success with quick and easy peanut butter and almond butter cookies (like these and these) I started wondering what other kinds of butters I could make cookies with. I decided to try coconut butter and I am very happy with the result. The coconut flavor is noticeable but not overpowering while the brown sugar gives these cookies a deep caramel flavor. They are chewy and delicious with slightly crispy edges. They would be even easier to make if using pre-made coconut butter, but since as far as I know there is no Kosher for Passover coconut butter I made my own. (It isn’t hard if you have a food processor or blender)
While I have grand plans for all the elegant desserts I am going to make over Passover this year, these cookies are sure to make an appearance at the seders and throughout the week.
Coconut Chocolate Chip Cookies
Makes 24 cookies
1 cup coconut butter (128g) (see below for recipe)
1 cup dark brown sugar
1 teaspoon vanilla
1/2 cup mini chocolate chips
Preheat oven to 350.
Combine all of the ingredients except the chocolate chips in a large bowl. Stir until well combined. Stir in the mini chocolate chips.
Scoop out tablespoon sized balls of cookie dough onto a parchment lined cookie sheet. Flatten the balls slightly. Bake cookies for 8-10 minutes or until set on top and slightly browned around the edges.
makes one cup
4 cups (128g) ground coconut (if using shredded coconut measure by weight because you will need slightly more than 4 cups)
Place the coconut in a food processor fit with a metal blade. Process, scraping down the sides every minute or so, until the mixture liquifies and takes on the texture of coconut butter. This will take several minutes and at first it will look like it will never come together, but keep scraping down the sides and it will liquify.
This can be made up to a week in advance and stored in an airtight container in the refrigerator. It will solidify so warm slightly to re-liquify the coconut butter before making the cookies.