I think if a coconut macaroon and a chocolate chip cookie got together and had a baby it would be this cookie. It’s called a deluxe coconut chocolate chip cookie because in addition to the addition of coconut, I’ve added some rolled oats, pecans and macadamia nuts to transform your standard chocolate chip cookie experience into one that is like biting into a cloud of tropical goodness.
…Was that a little overboard? Maybe. But these cookies are actually really good. The coconut chocolate chip cookie idea started when I was watching an episode of Martha Bakes on our local PBS station, side note, we don’t have cable, so the PBS Create channel is literally the only channel I watch because it has cooking shows… Anyway, she was making a trio of coconut macaroons – not to be confused with macarons – and one of her macaroons included chocolate chunks, kind of like a coconut macaroon version of a chocolate chip cookie. Here’s the episode page if you want to check it out.
So that got me thinking, what about a vegan version that is sort of half macaroon and half chocolate chip cookie, without all the egg white business? The great thing about raw (unsweetened) coconut flakes is that they will sort of expand and fluff up when baked into any batter or dough with wet ingredients, no eggs necessary. Since oats do the same thing, I added those to further promote cookie “fluff”, while the addition of pecans and macadamia nuts provide some crunch and nutty flavor.
Any kind of nut can be used in this cookie, I used what I had available. I think macadamias are a perfect compliment to coconut, but walnuts or even sliced almonds would be tasty.
- You only need one bowl to make these cookies.
- You can lick the spoon as much as you want because there’s no eggs in the batter.
You do need to refrigerate the dough for one hour before baking, but that’s much better than other cookie recipes that require 24 hours of refrigeration before baking – who can wait that long?! I like to rest and refrigerate all my cookie doughs for an hour or two, regardless of the recipe instructions because I think it allows the dough flavors to meld and it helps avoid the “uni-cookie” you can sometimes get when your dough is too soft and you end up with one big melted cookie on the baking sheet. Am I the only one who’s experienced uni-cookie?
But because these cookies have fluff-factor, they won’t spread much on the baking sheet, and they aren’t going to give you too many “doneness” signals when they are cooked through. There will be some slight browning around the edges, but they will appear to be a little too soft when they are actually done. The cookies will set up when cooled, so assuming your oven is fully preheated to 350, the cookies will take exactly 15 minutes to bake.
When testing this recipe, I baked the cookies in batches of six, (total yield is 18 cookies) which I recommend that you do if your oven is temperamental. That way, you can test a smaller batch to determine how much baking time you need.