When cookie dough tastes as good as this, you know the finished product is going to be great. The resulting cookie was very chewy with great chocolate and coconut flavor. The dough itself does not hold together well, so don't be alarmed. The cookie will hold together well. I refrigerated some of the dough for an hour before baking, and it does not alter the result.
I rarely use toasted coconut in my recipes, but I have forgotten how great it is! The kitchen smelled amazing all day. Do you have any recipes that call for toasted coconut?
1/3 cup shredded coconut, toasted and cooled
1 1/2 cups rolled oats
2/3 cup mini chocolate chips
1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1 teaspoon vanilla extract
3/4 cup brown sugar
Preheat oven to 350 degrees. Mix together the toasted coconut, rolled oats, and mini chocolate chips. Set aside. In a small bowl, combine the flour, baking soda, and salt, and set aside. In a large bowl, mix together the canola oil, vanilla extract, and brown sugar. Next add in the egg. Stir in the flour mixture until just combined. Fold in the oat mixture.
Drop tablespoons of dough onto cookie sheets, leaving at least one inch between each cookie. Bake for 12-15 minutes until light golden brown.
Transfer immediately to a cooling rack and cool completely.
Yields 24 cookies.