For years I’ve been insisting that I hate coconut. Ever since those crappy Almond Joys and Mounds bars started taking up valuable real estate in my orange plastic pumpkin during childhood Halloweens, I convinced myself that coconut was to blame. Assaulting me with it’s odd texture that wasn’t quite crunch and wasn’t quite chewy and it definitely was not caramel.
And with the loathsome of all Trick or Treat offerings, the Neapolitan Sundaes as a side kicks in my Trow Away pile of post Halloween candy sorting, my distain was cemented. I hated coconut.
Even when I discover Malibu Rum in college, and I would only buy coconut scented sunscreen because the smell made me blissfuly happy, I still wouldn’t release my grudge.
And even, after years of growing up with the idea that International Cuisine was Costco Lasagna and Taco Bell, I figured out that I adored Chicken Panang so much I wanted to bathe in it, still my aversion persisted.
And when I waitressed in dozens of mid-level family style restaurants, with shrimp shooters and extreme fajitas avoiding conversation about my Flare, and I was introduced to the white trash joy of Coconut Shrimp, it changed nothing.
I hate it, I’m serious.
It wasn’t until I read a post from my friend Julia that It all clicked. I don’t hate it. I hate crappy candy. Huge difference.
I went directly to my nearest store and bought some Bob’s Red Mill Coconut and set out to bake.
I made these for some friends who came over for a poker night, one of whom said, “No thanks, I don’t like coconut.”
After I begged and pleaded for him to just take one tiny taste, he ate five cookies. Afterwards, he said to me: “I totally thought I hated coconut until I ate these cookies.”
I have no idea what you mean.
Other than the fact that these cookies rule. And so does coconut.
Coconut Chocolate Chop Oatmeal Cookies
1 stick of butter
3/4 cup brown sugar
1/2 cup white sugar
1 tsp vanilla
1/2 cup coconut milk fat (scraped off the top of a full fat can of coconut milk)
1 cup oats
3/4 cup bread flour
3/4 cup all purpose flour
1 tsp baking powder
1 tsp corn starch
1/2 cup unsweetened shredded coconut (Bob’s Red Mill strongly recommended)
1/4 cup sliced almonds
3/4 cup dark chocolate chips
In the bowl of a stand mixer, cream the butter and both sugars. Add the egg and vanilla and beat on high until well combined. Add the coconut milk and beat until well combined.
In a separate bowl, add the remaining ingredients (other than the almonds and chocolate chips) and stir until well combined.
Add the dry ingredients into the stand mixer and mix on low until just barely combined. Add the chocolate chips and the almonds and mix again until barely combined.
Cover a baking sheet with parchment paper.
Using a cookie scoop or an ice cream scoop, scoop out balls approximately the six of a golf ball and place evenly on the baking sheet.
Refrigerate for 2 hours, up to 24.
Preheat oven to 350.
Bake for 20-22 minutes or until lightly golden brown. You don’t want to over cook these, so start to check on them at about 12 minutes in case your oven cooks way faster than mine. Especially if you skip the refrigeration step, room temperature cookies will be done a lot sooner. Once you pull them out of the oven, slide the parchment paper onto the counter and allow to cool.