Coconut Chocolate Chip Cookies

March 26, 2012

When I was growing up, I never felt deprived on Passover. Quite the opposite in fact. In an effort to make sure the kids didn’t feel like Passover was too much of a hardship, my normally health-conscious mother would fill the pantry with all kinds of sweets and treats we didn’t usually get to have. We looked forward to it all year! Now that I have my own kids I have that same urge to want to make sure they don’t feel deprived, but I do try to restrain myself from buying them too much packaged junk food just because it is Pesach. That doesn’t keep me from turning the kitchen into a bakery/candy shop and turning out all kinds of homemade treats throughout the week though. From homemade marshmallow frogs sitting on the kids plates at the seder to meringue cookies with a hidden surprise to munch on throughout the week, there is no dearth of sugary goodness for us to enjoy. While I do love to potchke around in the kitchen making desserts on Pesach, I don’t always have a lot of free time with all the other cooking I have to do. That’s why I love having some quick and easy cookie recipes that I can whip up when the craving for something sweet strikes.

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.

 


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Ingredients & Instructions

Ingredients & Quantities

Coconut Chocolate Chip Cookies

  • 1 cup coconut butter (128g) (see below for recipe)
  • 1 cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup mini chocolate chips
 

Coconut Butter: Makes one cup

4 cups (128g) ground coconut (if using shredded coconut measure by weight because you will need slightly more than 4 cups)
coconut chocolate chip cookies 550

Cooking Instructions

Combine all of the cookie 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.

Preparation Instructions

Coconut Butter

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.

Preheat oven to 350

Recipe Details

Recipe Times

Prep

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Total

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Recipe Yield

24 cookies

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12 Comments
  1. I love this simple cookie and would like to try it. I notice there is no flour in this recipe, is this correct?

    • Shoshana

      Yes, this is correct. This cookie uses the same idea as the standard four ingredient flourless peanut butter cookie that many people make. It comes out moist and chewy without any flour at all.

  2. Leah Goldman

    on the coconut cookies can you use light brown sugar and is the coconut butter liquidy or does it resemble butter texture

    • Shoshana

      Light brown sugar will work fine, the cookies just won’t have quite as much of that brown sugar flavor. The coconut butter is quite liquidy, sort of the texture of a runny nut butter rather than a solid like regular butter. I hope that helps.

      • WOW just what I was looking for. Came here by searching for chocolate

  3. Dena

    Really, really good. Used on Pesach and later on during the year for my son with many dietary restrictions.
    Much appreciated!

    • Shoshana

      So glad you like them!

  4. Allison Garber

    If you used shredded coconut, do you use sweetened or unsweetened?

    • ParveSite

      I use unsweetened. The cookies would be too sweet otherwise.

  5. Allison

    I used 4 cups od finely ground coconut in my nutribullet but it just mDe a very fine powder…not liquid.

    Is this ok?

    • ParveSite

      It takes a while to blend it into coconut butter. I have never tried it in a nutribullet but in the food processor it needs to blend for at least 10 minutes to turn into coconut butter. The fine powder is the first step, if you blend if further you should get a liquid. I have never tried the cookies with a powder, my guess is that the cookies would fall apart if the oils from the coconut aren’t fully liquified.
      Hope that helps!

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