Can I tell you that I love these tropical dishes? They were a housewarming gift when I first moved to Maui from a shop called Sand People.
So today the weather in Maui is terribly confused. It poured rain all night. Then the sun came out and we had blue skies. Then it rained again. Then the sun shined. It's been going on like that all day. At this very moment (3:02 pm)? Rain. I'm glad that yesterday was my beach day!
What do you like to do on a rainy day off? Today I've opted for reading and cooking. Sometimes I even read while lying on my yoga mat so that I feel like I'm stretching at the same time (...not exactly fitness, ahem).
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| How a good beach day should end This is outside of the gym at work...because I need more fitness and fewer cookies |
These cookies are chewy and full of dark chocolate. So ono!
What You Need
1 1/4 cup quick oats
1 1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup melted coconut oil
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla
1 cup shredded coconut
1 large bar of Hershey's special dark (4.25 oz), coarsely chopped
2 teaspoons milk (I used skim)
What You Do
Preheat oven to 350 degrees. Line the baking sheet with a silicone baking mat.
In a large bowl combine the flour, oats, baking soda and salt.
In another bowl beat together the coconut oil and brown sugar until smooth. Add in the egg, milk and vanilla. Beat for 2 minutes or until smooth.
Add the dry ingredients into the oil/sugar mixture and stir until combined. Slowly add in the coconut and chocolate chunks.
Drop dough with cookie scoop (or spoons) onto the ungreased baking mat. Bake 9-11 minutes until the edges begin to turn brown. These are chewy cookies, so you don't want to overbake them. Allow to cool on the baking sheet for a few minutes and then transfer them to a wire rack.
Depending on the size of your scoop/spoons, this recipe makes between 24-30 cookies. I ended up with 30 - more for my co-workers and I to enjoy.
Recipe Source: Ambitious Kitchen
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