Coconut and Chocolate Chip Cookies

Directions

Coconut Oil Infusion

1. Place all the in the Magical Butter machine.

2. Set it to 160 Fahrenheit for 2 hours.

3. Filter it through the MagicalButter filter and into a medium size stainless-steel bowl.

4. Let it cool over ice while whisking until the oil becomes fluffy.

5. Store in a cool place labelled and sealed.

Cookie Dough

1. Preheat oven to 350 degrees Fahrenheit. Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, about 1-2 minutes.

2. Add in vanilla and egg. Mix until combined. Make sure to scrape the sides of the bowl throughout.

3. -Meanwhile add flour, baking soda, shredded coconut and salt to a medium bowl. Whisk to combine.

4. Slowly add in the dry ingredients to the wet in two parts.

5. Fold in chocolate chips.

6. Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie.

7. Place in the oven and bake for 10-12 minutes.

8. Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.

9. Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months. Enjoy!