Coconut Cream Cookies

I am in love....

with a grocery store.

San Antonio was lucky enough to finally get a Trader Joe's!

Yay!

It just opened in October and I have already found a few favorites that I can not live without. On my first trip I found these roasted coconut chips and knew I had to have them. I also found a coconut cream, which is like regular coconut milk only thicker and richer. I thought it would add great moisture to baked goods so I grabbed one up.  For those of you that do not have a Trader Joe's, I feel for you. I have been going at least once a week and sometimes twice since it opened. I am addicted to some of their products already. I think I find something new every trip.

For these cookies I really wanted that creamy coconutty taste. The coconut cream made them super moist, and I can't wait to try it in a cake. I used chocolate chips and pecans in mine, which was great, but feel free to add whatever mix ins you'd like. I wouldn't skip the coconut though.

Coconut Cream Cookies

Ingredients

2 1/2 cups flour (sifted)

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 stick butter (softened)

1/2 cup coconut cream (Trader Joe's)

1 1/2 cups brown sugar

1/2 cup granulated sugar

2 large eggs (room temperature)

1 tsp vanilla extract

1 tsp coconut extract

1 pkg roasted coconut chips (Trader Joe’s)

1 cup chocolate chips

1 cup pecans

Directions

1. In a large bowl, sift together flour, salt, baking powder, baking soda.

2. In the bowl of a stand mixer, using the paddle attachment, cream together butter, sugar, and coconut cream about 4 minutes until light and fluffy.

3. Then beat in eggs 1 at a time, and then beat in vanilla extract.

4. Reduce speed to low and add the flour mixture and beat until just combined, then stir in coconut chips, chocolate chips, and pecans. Cover dough with plastic wrap and chill for 1 hour.

5. Preheat oven to 350 degrees and line two baking sheets with parchment paper or silpat.

6. Drop tablespoons of dough onto prepared baking sheet, allow about 2 inches for spreading. Bake 10 - 12 minutes until edges start to brown. Allow cookies to cool 10 minutes then transfer to wire rack to cool completely.

Store cookies at room temperature in sealed container or resealable plastic bag.