Just a quick little post today... I'm going to try and make it to a morning pilates class. I've never taken pilates before but I think I'm going to like it.
I joined the gym this month and have been enjoying going to all of the classes they offer. So far I think I like the boot camp class the best, or spinning... or step. I'm not completely coordinated in the step class yet. I have to really watch the instructor.
You should have seen me in the zumba class. Not pretty.
Anyway, instead of working on this post earlier, I was creating a cookie recipe (thumbprint cookies) that I'll share with you soon. I'm excited by that recipe, but this recipe for Coconut White Chocolate Chip Chippers may be even better!
I mean, seriously, I'm telling you the truth here. You MUST believe me and you MUST bake these cookies soon. They were delicious! This is a recipe I would make again and again. By the way, don't you love calling a cookie a chipper? I know I do.
This chipper has a lot of good things going for it; it's chewy, soft, crispy on the outside and full of flavor. I used finely ground coconut in these, along with white chocolate chips and toasted old fashioned oats. I'm going to have to start toasting my oats now because it makes such an incredible difference... so much more flavor!
You could use some nuts in these cookies, too. I think almonds or macadamia nuts would be nice.
All right, that's all for today. Now it's time for pilates and then I'm going to check out a new cupcake shop in town. :)
I hope you have a wonderful day, and be sure to watch Top Chef tonight. Go Richard!
2 cups sweetened flaked coconut
1/3 cup oil
1 cup bread flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
3/4 cup old fashioned oats (I lightly toasted mine in the oven for 10 minutes)
Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
Process coconut and oil in a food processory until very finely ground.
In a medium bowl, sift together bread flour, cake flour, baking soda, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together ground coconut and sugar until well combined. Beat in vanilla and eggs until combined - about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in white chocolate chips and oats until well combined.
Chill dough in refrigerator or freezer for 20 minutes or until firm. Using a cookie scoop, place scoops of dough onto cookie sheets. Bake 12 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool.
Makes about 2 dozen cookies