Chunky Coconut Cookies

I took a mandatory time-out today on our utility remodel because, #1, my hubby went back to work, and #2, the cookie jar was empty.

Nothing says PANIC like an empty cookie jar!

And really, is there anything more divine than a fresh-from-the-oven cookie and a steaming cup of decaf?

I'm going to need divine intervention to keep that cookie (or 2) from laying claim to my thighs.

Besides, they're already taken.

I had ice cream last night.

And a cone.

Honestly though, these cookies are that good.

Here's what you'll need....



1 cup white sugar

1 cup brown sugar

1 cup organic shortening

2 eggs

2 cups all-purpose flour

2 t. baking powder

2 t. baking soda

2 t. sea salt

2 cups old-fashioned rolled oats

2 cups unsweetened coconut chips

1 cup dark chocolate bar, chopped up or 1 cup chocolate chips

1 cup walnuts, chopped

Cream sugars and shortening. Add eggs. Mix well and add dry ingredients. Add rolled oats and coconut. Mix well before adding chocolate pieces and nuts. Drop by spoon (or hands) onto cookie sheet that has been lined with parchment paper. You may have to smoosh the dough together because it is rather dry. Don't worry though, it will turn out okay.

My cookie balls were about golf ball sized. You can go smaller if you don't think that you can stop at just one cookie.


Bake at 350F. for 10 minutes for small cookies, 12 for larger. Cool on paper bag, then move to wire rack to finish cooling. Makes about 4 dozen large cookies or 5 dozen small.

*As long as cookies remain a treat and don't become a meal, using white sugar (I use organic) and all-purpose flour (again, organic) is okay. Some cookies were never meant to have whole wheat in them. This is one of those times. Trust me.