Oatmeal Coconut Chocolate Chip Cookies … I’ve made similar cookies before, but tried something new this time, instead of using butter, I made them with coconut oil with the thought that they would stay a little more chewy than crunchy. The trick though is that you absolutely have to let them chill completely after forming and before making, otherwise you will have a complete mess on your hands. Turned out pretty yummy, if I do say so myself!
Every year right about this time of year, Champagne Mangoes (the smaller, all yellow ones) go massively on sale at Whole Foods, often 5 for $5, and sometimes even cheaper. That was the impetus of this tart… mangoes are cheap, the weather is miserable and this would cheer up and otherwise dreary day (if nothing else, just the color!). It’s modeled after a Key Lime Pie, but not quite as tart. The coconut is actually a last minute addition, only because I had a package of shredded coconut in the house. All in all, not much of a joke on this April Foods Day.
This week I learned that it is possible to make cookies without flour, sugar, eggs or butter. Neat trick, eh? Yes, I thought so. But these super simple to make Almond Joy Cookies have none of those four ingredients, thought there is sugar in the chocolate chips and sweetened shredded coconut, and the binder is condensed milk, so I can’t say that they are vegan. The nuts? Well that makes them Almond Joy cookies instead of Mounds cookies, right? Sometimes you feel like a nut, sometimes you don’t … you can finish the jingle. 🙂
I’m not very good at making cake. Well, at the actual *baking* of the cake, I am ok, but I am not great at decorating. Much better at cupcakes. 🙂 But, once per year, I do actually make a cake, and seeing the combination of chocolate and coconut is one of my favorites, I decided to make this one here. The Mountain of Malt Balls is to hide my not-so-pretty frosting job.
OK, so these cookies aren’t *really* florentines — those super thin and crispy cookies that are almost like lace, but these are oh so good nevertheless. Sort of a combination of a regular chocolate chip cookie and a florentine. And super coconut-y as well. These may just become one of my standard “go to” cookie as well as they are really fool proof to make.