Ingredients
Scale
- 2 sticks unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 1/3 cup carob or cocoa powder
- 1 teaspoon baking soda
- 1 cup unsweetened shredded coconut
- ½ cup toasted walnuts, chopped
- ½ cup carob or dark chocolate chips
Instructions
- In a large microwave safe bowl, melt butter. Stir in sugar, followed by egg, egg yolk, and vanilla. Once well combined, stir in flour, carob or cocoa powder, and baking soda. Once the dough just comes together, stir in the coconut, walnuts, and carob or chocolate chips (chopped bars work too!)
- Refrigerate for 8 to 48 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment. You’ll have to bake in batches, but that’s okay. If you’re feeling crazy like me, butter a few ramekins and make giant cookies. Because GIANT COOKIES!!! They oddly only take a couple more minutes to bake than the not giant cookies.
- Form cookies into golf ball shapes and place on the tray leaving ample space in between. Bake about 15 minutes until set around the edges but still pretty doughy in the center. Remember, they’ll firm up. Serve warm or cool completely. Cookies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 30 seconds.
Notes
Recipe adapted from I Heart Eating
Additional chilling time is necessary
- Prep Time: 15 minutes
- Cook Time: 15 minutes