C is for cookie, that’s good enough for me. Haha! Yup, we love cookies at our house. There’s always some kind of cookie in the cookie jar. Seriously!
I had a cup or two of a bunch of different nuts in the pantry so I decided to use them all. At once. In a cookie. Why not, right?
Frankly, these cookies are quite hearty and delicious. You can use this recipe with any dried fruit or nuts you have in your pantry, although this combination was truly stellar. Crunchy, chewy, gooey and chocolate-y with just the tiniest hint of coconut flavor. Even people who don’t like coconut desserts, like my daughter, devoured these. It is a winner. In less than an hour the kids (and their friends) ate them all up. Trust me, you’ll love these! Let’s eat.
Here is the recipe:
Prep Time: 15 minutes
Cook Time: 13 minutes
Servings: 2 dozen
- 2 ¼ cup of All purpose flour
- 1 tsp of baking soda
- 1 cup of brown sugar
- ½ cup of granulated sugar
- 2 tsp of vanilla extract
- 2 eggs
- 1 cup of shredded coconut, unsweetened
- ½ cup of walnuts
- ½ cup of pistachios
- ½ cup of pecans
- 1 cup of unsalted butter, room temperature/slightly cold
- ½ cup of dark chocolate chips
- ½ cup of white chocolate chips
- Pacific Blue sea salt
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl add flour, baking soda, and salt. Whisk together. Set aside.
- Now use an electric stand mixer with the paddle attachment on medium speed to mix the butter until smooth. This should take about 2 minutes.
- Slowly incorporate the brown sugar and granulated sugar and mix for 2-3 minutes, or until it starts to look light and fluffy.
- Add the eggs one at a time, and then the vanilla extract.
- Turn the mixer speed to low, and add the flour a bit at a time.
- Add the shredded coconut, walnuts, and pistachios. Mix until well incorporated.
- Turn the mixer off and take the bowl off the stand.
- Use a spatula to fold in the white and dark chocolate chips. I do this so the chocolate chips don’t break up in the mixer.
- Using a medium cookie scoop, place each scoop of dough on the baking sheet about 2 inches apart. You can flatten them slightly, or just let them bake as is.
- Add a pinch of sea salt to each scoop.
- Bake for 13-15 minutes, or until they turn a light golden brown.
- Remove the baking sheet from the oven and let the cookies rest for 5 minutes.
- Transfer them to a cooling rack to cool completely. Enjoy!