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.