Spice in the Kitchen: Chocolate Chip Coconut Macadamia Cookies

Just when I thought I was about to pack up the Kitchen Aid until Valentine's, Mr. Scissors informed me that a Kiwi-designer friend of his was on holiday in the US and one of his stops was my husband's studio. Always willing to bake for a visitor, I offered to make cookies.

This recipe is a vegan adaptation of Trader Joe's Chocolate Chip cookie recipe. For a classic chewy chocolate chip cookie leave out the nuts, coconut, and rum extract.

Chewy Chocolate Chip Coconut Macadamia Cookie Recipe (vegan)
makes about 3-4 dozen cookies


Ingredients

  • 1 cup vegan margarine
  • 1 cup brown sugar
  • 1/2 cup vegan sugar
  • 3 tsp vanilla extract
  • 1 tsp rum extract
  • 1/2 cup vegan yogurt
  • 2 TB cornstarch
  • 2 1/4 (to 1/2) cups of AP flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 3/4 cup shredded coconut
  • 1 cup of chopped macadamia nuts
  • 1 12-ounce bag of semi-sweet chocolate chips

Directions

  1. Mix margarine, sugars, vanilla and rum extracts until combined. Scrape down sides of the mixing bowl and add yogurt and cornstarch and mix until well combined. 
  2. Sift together flour, salt, and baking soda.
  3. Add dry mixture to wet. If the dough seems too wet, add 1/4 cup of additional flour. Fold in coconut, macadamia nuts and chocolate chips. 
  4. Let dough chill in fridge for 30 minutes.
  5. Preheat oven to 350. 
  6. Place rounded tablespoons of dough on a parchment lined cookie sheet, leaving 2" in between each cookie.
  7. Bake for 9-11 minutes until the edges are slightly browned. (The middle may look slightly undercooked, but this will allow for a softer cookie.)
  8. Let cool on the cookie sheet for a minute and transfer to a cooling rack.

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