As Summer began I had been reading up on some of the benefits of Coconut Oil. Here are some interesting bits of information I found:

The health benefits of coconut oil include hair care, skin care, stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism. It also provides relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV, and cancer, while helping to improve dental quality and bone strength. These benefits of oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and their respective properties, such as antimicrobial, antioxidant, anti-fungal, antibacterial and soothing qualities. Coconut oil is used extensively in tropical countries especially India, Sri Lanka, Thailand, Philippines etc., which have a good production of coconut oil.



I have been incorporating Coconut oil in my morning smoothies and oatmeal .The personal benefits that I have seen from using Coconut oil for the last three months is my hair has more natural shine to it, my skin has and extra glow and my nails have been growing very fast. So I think there something to be said about this.

So recently I decided to test it out on a batch of cookies. The results where a very moist and decadent cookie. Give it a whirl, I think you will be delightfully surprised.


Coconut Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 16
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 Tablespoon Coconut Oil
  • 1 stick unsalted butter, at room temperature
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • ¾ cup sweetened coconut flakes
  • ½ cup semisweet chocolate chips
  • ½ cup chopped pecans
  1. Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
  3. Add the butter, coconut oil and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together.
  4. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2½ inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.









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