Coconut Chocolate Chip Cookies with Organic Valley

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Recipe by Phillipe Sobon

A self taught chef living in Chicago, with over 18 years of cooking experience. A professional Polish folk dancer that has toured over 25 different countries exploring food and culture. He focuses on organic and holistic living.

Coconut Chocolate Chip Cookies

A delicious twist on a traditional chocolate chip cookie, starring Organic Valley Ghee as the secret ingredient.

40 MIN PREP

11 MIN COOK

51 MIN TOTAL

18 servings

Ingredients

1 cup Organic Valley Ghee, or 2 sticks Organic Valley Butter

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2 cups all-purpose flour

1 teaspoon table salt

1 teaspoon baking soda

1 cup dark brown sugar

4 Organic Valley Large Eggs

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3 teaspoons vanilla extract

2 cups dark chocolate disks, crushed

1 cup raw slivered almonds

½ cup shredded coconut

Directions

Melt Organic Valley Ghee or Organic Valley Butter in medium sized pan for 4 minutes and let rest for 10 minutes.

Whisk flour, baking soda and salt in a medium bowl.

In a large bowl , mix brown sugar and cooled ghee with an electric mixer on medium speed for 1 minute. Add vanilla and eggs and mix for an additional 1 minute.

Add dry ingredients to the bowl and slowly mix until homogeneous and smooth.

With a spatula, fold in chocolate disks, almonds, and coconut. Let dough rest at room temperature for 30 minutes.

Preheat oven to 375 F and line 2 baking sheets with parchment paper. Use an ice cream scoop to portion the dough onto prepared baking sheets, spacing 3 inches apart.

Bake for 11 to 13 minutes until golden brown and crispy. Cool on cooling racks for 10 minutes before eating. Enjoy!