Tag Archives: coconut

Chocolate Coconut Boyfriend Cookies

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They always say the way to a man’s heart is through his stomach.

I one hundred percent agree. If my man didn’t already love me, then I’m also one hundred percent sure that these cookies would definitely do the trick. And if it didn’t, well then maybe he’s just not the man for after all — just kidding! To me, these are the definition of man cookies; chocolate, chocolate and more chocolate.

I found these coconut creme Hershey kisses at Target and I knew that I was going to have to bake something really awesome with them. Since the boyfriend loves coconut and has a birthday coming up this weekend, I figured why not surprise him with some cookies? Of course, it won’t be a complete surprise, as I am kind of spoiling it here but he still has yet to taste them! So aha, I still have some semblance of surprise! I plan on sneaking these cookies into the movies this Friday when we (finally) see the Hunger Games, shh!

Even though he has yet to taste them, I know that they will be a hit. Believe it or not, our three year (gasp!) anniversary is coming up next week and if I have learned anything about him in these past three years, it’s what he likes to eat. I mean, obviously I can only think about food and cooking all day so of course I would be quick to pick up on his favorites. Whenever we go out to eat, I can usually pinpoint what he is going to order before he even finds it on the menu, I’m just that good. Or I’m just that creepy, I’m not sure.

I do know, however, that if it’s got the words: prosciutto, bacon, fresh mozzarella, jalapeno, chocolate, coconut, coffee, taco or starts with ‘fish’ and ends with ‘chips’ — then he will definitely be there. Lately he has been a big fan of fish tacos and fish & chips, probably because I’m allergic and he is tired of me always trying to eat his food; so this is the surest way that it all stays on his plate and in his tummy.

In honor of my man’s birthday and our quickly approaching anniversary, I am dedicating next week’s blog posts and recipes to the love of my life; for allowing me to feed you strange things, for always putting up with my obsessive need to grocery shop whenever we are out together and for listening to countless stories about other blogs that I’m sure you don’t care about, this is for you so you better be hungry :) Next week I’ll be introducing a series of boyfriend-inspired recipes.

Chocolate Coconut Boyfriend Cookies
makes about 3 dozen

3/4 c. flour
3/4 c. cocoa powder
1 c. sugar
3/4 c. butter, softened
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 c. shredded coconut
1 c. coconut creme Hershey kisses, chopped

Preheat the oven to 350 degrees. In a bowl, mix together the butter and sugar until creamed. Add in the eggs and vanilla. Sift together the cocoa powder, flour, baking soda and salt. Gradually mix into the butter mixture. Once mixed, stir in the coconut and Hershey kisses.

Spoon the dough onto a baking sheet and bake for about 12-15 until crisp on the edges and slightly glossy looking on top. Remove from sheet and cool.

Maybe some stretchy pants should be part of his birthday gift as well? Just kidding, cookies made with love have practically negative calories. What do you like feeding your loved ones?

Toasted Coconut & Cranberry Granola

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I have recently discovered the deliciousness of granola. How have I been missing out on it for so long? It’s totally not fair.

I also just realized that you can totally make you own granola! Which I love and have done twice in the past twenty-four hours. I have found that store-bought granola is a little too expensive for my college wallet. That and the fact that I will eat an entire bag or box in one sitting, is the reason why I prefer to not buy granola because I cannot be trusted with it.

There are three things that I really love about homemade granola; It’s easy, I can control the quantity and I can flavor it any way I want. Sometimes the ingredients list on store-bought granola can be a mile long, but with this you know all of the ingredients and you feel better if you accidentally eat the whole batch! Which I totally have not done…more than once, that is.

In fact, as soon as this batch was out of the oven, or more accurately, as I was pulling it of the oven, I couldn’t resist sneaking a little taste. My kitchen smelled amazing for the past half hour and I just could not wait. So, I reached in and grabbed one little cluster and popped it in my mouth. This resulted in burning both my fingers and my tongue; but oh, was it worth it. Everything tastes best right out of the oven and granola is no exception.

If I currently was not out of greek yogurt, I would totally be eating a huge bowl topped with this delicious granola. Alas, I am out and will just have to suffice to eating this straight from the jar or in a bowl with milk, both sound yummy to me. I’ve also decided that candle companies should make a “freshly baked granola” scent. If you think I’m weird, make some and then come talk to me because it definitely rivals the smell of fresh baked cookies and apple pie.

Toasted Coconut & Cranberry Granola
(Makes four 1/4 cup servings)

1 c. rolled oats
1/2 c. shredded coconut, divided
2 tbsp. honey
2 tbsp. light brown sugar
1 1/2 tbsp. canola oil*
1 tsp. vanilla extract
1 drop coconut extract
1/3 c. dried cranberries

Preheat your oven to 325 degrees. In a bowl, mix together the rolled oats and 1/4 cup of the coconut; set aside. In another bowl, whisk together the honey, brown sugar, canola oil and vanilla and coconut extracts. This mixture will be thick and gooey but that’s okay. Pour in the honey mixture into the oats a little bit at a time. Using your hands, mix them together until the honey mixture is evenly distributed throughout the oat mixture. Pour the oats onto a greased baking sheet (it may help to line it with parchment paper or foil) and spread them out. Place in the oven and cook for 30-35 minutes, stirring the oats halfway through, until browned.

Take the oats out of the oven and quickly pour them into a bowl (it’s best to move quickly before the granola hardens). Stir in the rest of the coconut and the cranberries; let cool. Serve over yogurt, pancakes, cereal or just enjoy it by itself.

*half the canola oil can be substituted for applesauce

Hello, breakfast!

Toasted Coconut & Walnut Oatmeal Cookies with Chocolate Drizzle

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I literally just made these yesterday and I’m dying to share.

I love all things about this cookie. It’s sweet, it has a little crunch to it and it’s just so packed with flavor.

I’ll admit that I wasn’t too sure how they were going to turn out but I ate three right out of the oven. The roof of my mouth hates me right now but it was worth it. You can’t beat cookies straight from the oven.

The dough was probably my favorite part. I’m sure this recipe could make about four dozen cookies…I only got about three but then again, I did eat my weight in cookie dough. The calories don’t really count until it’s in cookie form, right?

What’s really great about these cookies is that you can totally adjust the recipe to your liking. If you’re a huge coconut fan, go ahead, add an extra handful or two. Not feeling the chocolate drizzle or it’s too much of a hassle? Totally cool. They taste just as great without it, trust me, I did ample sampling. Although there is definitely something beautiful about that chocolate drizzle on top.

Especially when you’re the one doing the drizzling (or being the drizzler) because you get to melt all that wonderful chocolate and secretly hope there’s going to be extra so you can lick the bowl, spoon, bag etc. Also, feel free to use any type of chocolate. I only had semi-sweet mini chocolate morsels but I’m positive that dark chocolate would be absolutely gorgeous drizzled on top. White chocolate would be great as well, I’ll keep that in mind for next time.

Toasted Coconut & Walnut Oatmeal Cookies with Chocolate Drizzle
Makes 3-4 dozen cookies

1/2 c. butter (1 stick), softened
3/4 c. brown sugar, packed
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 c. coconut (I used the sweetened kind by Baker’s)
1 c. oatmeal
1/2 c. walnuts, finely chopped (optional)
1 c. chocolate chips or chocolate bar, any kind

Preheat oven to 350 degrees. {This is optional: On a greased cookie or baking sheet, spread coconut and walnuts on the sheet and toast them for 5 – 10 minutes. Be careful not to burn the coconut. Allow to cool before adding to batter}

In a large bowl, beat butter and sugars together until creamy. Then add the eggs and vanilla; mix well. Mix in the flour, oatmeal and baking soda. Add coconut and walnuts;
mix well.

You can either drop the dough by the spoonfuls onto an ungreased cookie sheet and bake for 8 – 10 minutes or chill the dough for about thirty minutes, then rolling the dough into a loose ball and dipping the top into coconut for extra flavor, then also baking 8 – 10 minutes. It’s up to you, they both taste equally fantastic; I did half and half.

Melt chocolate in the microwave for 1 – 2 minutes and spoon into a small ziploc bag. Make a very small cut in the corner of the bag; drizzle chocolate over cookie. Allow chocolate to cool completely before storing cookies in a jar or tin.

With all this coconut talk, I really want a piña colada.