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Coconut Chocolate Chip Cookies

A self taught chef living in Chicago, with over 18 years of cooking experience. A professional Polish folk dancer that has toured over 25 different countries exploring food and culture. He focuses on organic and holistic living.

Caribbean Chocolate Chip Cookies

A delicious twist on a traditional chocolate chip cookie, starring Organic Valley® Ghee as the secret ingredient.

40 min Prep11 min Cook51 min Total
40 min Prep•11 min Cook•51 min Total
18 Servings
Caribbean Chocolate Chip Cookies
40 min Prep11 min Cook51 min Total
40 min Prep•11 min Cook•51 min Total
18 Servings

A delicious twist on a traditional chocolate chip cookie, starring Organic Valley® Ghee as the secret ingredient.

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon table salt
  • 1 teaspoon baking soda
  • 1 cup dark brown sugar
  • 3 teaspoons vanilla extract
  • 2 cups dark chocolate disks, crushed
  • 1 cup raw slivered almonds  
  • ½ cup shredded coconut 

Directions

  1. Melt ghee or butter in medium sized pan for 4 minutes and let rest for 10 minutes.
  2. Whisk flour, baking soda and salt in a medium bowl.
  3. In a large bowl , mix brown sugar and cooled ghee with an electric mixer on medium speed for 1 minute. Add vanilla and eggs and mix for an additional 1 minute.
  4. Add dry ingredients to the bowl and slowly mix until homogeneous and smooth.
  5. With a spatula, fold in chocolate disks, almonds, and coconut. Let dough rest at room temperature for 30 minutes.
  6. Preheat oven to 375 F and line 2 baking sheets with parchment paper. Use an ice cream scoop to portion the dough onto prepared baking sheets, spacing 3 inches apart.
  7. Bake for 11 to 13 minutes until golden brown and crispy. Cool on cooling racks for 10 minutes before eating. Enjoy!

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

  1. Melt ghee or butter in medium sized pan for 4 minutes and let rest for 10 minutes.
  2. Whisk flour, baking soda and salt in a medium bowl.
  3. In a large bowl , mix brown sugar and cooled ghee with an electric mixer on medium speed for 1 minute. Add vanilla and eggs and mix for an additional 1 minute.
  4. Add dry ingredients to the bowl and slowly mix until homogeneous and smooth.
  5. With a spatula, fold in chocolate disks, almonds, and coconut. Let dough rest at room temperature for 30 minutes.
  6. Preheat oven to 375 F and line 2 baking sheets with parchment paper. Use an ice cream scoop to portion the dough onto prepared baking sheets, spacing 3 inches apart.
  7. Bake for 11 to 13 minutes until golden brown and crispy. Cool on cooling racks for 10 minutes before eating. Enjoy!

© Phillipe Sobon 2026. All rights reserved.

© Phillipe Sobon 2026. All rights reserved.

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