Sunday, April 28, 2013

Coconut Lemon Chip Cookies

I like unusual things. Don’t give me plain, average, boring. I don’t want plain Cheerios! Let’s try the Chocolate ones AND the Peanut Butter Cheerios…. TOGETHER! I don’t want plain hand soap. Give me something that is Passion Fruit Coconut scent with little scrubby beads and moisturizers!!

So, when I saw these lemon chips at a Mennonite store in southern Iowa when I was shopping with my Mom, I decided those were just too neat to pass up. And if you ever get a chance to shop in a Mennonite store, do it! They have so many interesting things in bulk there. I mean, I once saw a big bag of those little marshmallows like the kind in Lucky Charms. Yeah.

I had these lemon chips for a while before I finally decided what I would use them for. Coconut Lemon Chip cookies. Also, Shelly over at Cookies & Cups  (her blog is too cute and I envy it so!) talked about adding a tablespoon of corn starch to cookies to make them bake up more. I thought, I gotta try that! The only thing I will say is that I noticed my dough was a lot dryer. So much so that I couldn’t get everything mixed. I ended up adding another egg to just get it all to hold together. Keep that in mind if you try the corn starch trick.

Anyway, the cookies turned out beautiful! Seriously, I don’t remember when I made such pretty cookies. They were also crispy on the outside and chewy on the inside. They didn’t last very many days, but they remained crispy/chewy thereafter. I would say adding corn starch will be a good thing, especially when you have dough that is a bit too thin and your cookies spread out all over the place.

Coconut Lemon Chip Cookies
2 cups all purpose flour
¾ tsp baking soda
½ tsp salt
1 T corn starch
1 cup softened butter
½ cup sugar
½ cup packed brown sugar
2 eggs
Lemon or white baking chips
1 cup flake coconut

Combine flour, baking soda, salt and corn starch in a bowl. In another bowl beat butter, sugars until creamy. Beat in eggs. Gradually at to flour mixture. Stir in chips and coconut. Bake in 350 deg. oven for 12 minutes.

P.S. I tried adding corn starch to my favorite "Naughty Monkey Cookies" but didn't like how it turned the normally cake like/chewy cookie into a drier cookie. I still say the corn starch trick is great for cookies that tend to do too much spreading out, like traditional chocolate chip.

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