Print Recipe


  • cups All purpose flour spooned then leveled
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1/2 teaspoon cocoa powder optional
  • ½ cup 1 stick Unsalted butter, room temparature
  • ½ cup Coconut oil room temperature
  • ½ cup Granulated sugar
  • 1/4 cup Coconut Sugar
  • 3/4 cup Light brown sugar tightly packed
  • 2 Large eggs
  • 2 teaspoons Vanilla extract
  • 1 cup Finely chopped walnuts
  • 1 heaping cup Sweetened flaked coconut
  • 2 cups Bitter or semi sweet chocolate morsels


  • Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
  • In a medium bowl combine the flour, baking soda, salt, and cocoa powder (if using). Mix with a fork until combined and set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment over medium/high speed, beat the butter, coconut oil, granulated sugar, coconut sugar, and light brown sugar until light and creamy, about 3 minutes. Add the eggs one at a time incorporating each egg fully into the butter/coconut oil/sugar mixture. Add in the vanilla extract.
  • Reduce the mixer speed to low and add the flour mixture all at once and mix until moistened. You should still see bits of dry flour. Remove from mixer. Fold in the chopped walnuts, coconut flakes, and finally the chocolate chips.
  • Using a small cookie scoop, portion out spoonfuls of dough onto the baking sheets, spacing them about 2" apart.
  • Place in the oven and bake for 8-9 minutes (preferably 8) until the edges are a light golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for about 3-4 minutes. Carefully transfer the cookies onto a wire rack and allow them to cool completely.
  • Makes about 50 cookies.
  • Adapted from: Poet in the Pantry