We just found a way to make chocolate chip cookies even more addictive! This recipe was a hit with our guests—and, we have to admit, we ate our share too.
Coconut-Pecan-Chocolate Chip Cookies
Makes about 4 dozen
1 Â Â cup coconut oil
¾   cup brown sugar, packed
¾   cup sugar
1 Â Â tsp. vanilla extract
2 Â Â eggs
2 ½ cups flour
1 Â Â tsp. baking soda
1 Â Â tsp. salt
2 Â Â cups chocolate chips
½   cup unsweetened coconut flakes
½   cup chopped pecans
Preheat oven to 350°.
Cream together the coconut oil and both sugars until light and fluffy. Add vanilla; then add eggs, one at a time, mixing well. Sift together dry ingredients and gradually add to batter. Mix in chocolate chips, coconut and pecans.
Line a cookie sheet with parchment, silicone sheet, or lightly grease. Using a cookie scoop or large spoon, form dough into balls and place onto sheet. Bake 10 minutes or until cookies are lightly browned. Remove to wire rack to cool.
NOTE: You can shape cookies, place close together on cookie sheet and freeze. Once cookies are frozen, place in a large freezer bag and freeze up to three months. To bake, place in a 325° for 15 minutes, or until cookies are golden brown.