When I was planning for my Foodie Pen Pal package this month, the recurring theme in Debbie‘s e-mail to me was “I love Cacao Bliss coconut butter.” And while I could have made her homemade coconut butter of the chocolate persuasion, I instead chose to turn that love of chocolate and coconut into, well, this:
And yes, these Macadamia & Toasted Coconut Dark Chocolate Chip Cookies are even vegan.
I took the basic vegan cookie recipe that I have slowly been perfecting and turned Debbie‘s love of chocolate coconut butter into this lastest incarnation, substituting coconut oil for a bit of the canola, and using coconut milk in place of the almond milk I had been using.
(The addition of macadamia nuts just seemed appropriate at the time.)
Just like Debbie‘s blog title, these were accidentally delish. 
A very HAPPY accident. 
(Vegan) Macadamia & Toasted Coconut Dark Chocolate Chip Cookies
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1 cup whole wheat pastry flour
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1/2 tsp. baking powder
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1/4 tsp. salt
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1/4 tsp. ground cardamom
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1/3 cup brown sugar
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1/3 cup granulated sugar
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1 tsp. vanilla extract
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2 Tbsp. coconut oil
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3 Tbsp. canola oil
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1 Tbsp. ground flax seed
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3 Tbsp. unsweetened coconut milk
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1/2 cup dark chocolate chips
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1/2 cup chopped macadamia nuts
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1/2 cup coconut chips or flakes
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Preheat oven to 350 degrees.
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In a mixing bowl, whisk together oils, sugars, flax, extract, and coconut milk.
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In a separate bowl, stir together flour, salt, baking powder, and cardamom.
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Mix together dry ingredients with sugar/oil mixture until you have a thick dough.
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Stir in coconut, chocolate chips, and macadamia nuts.
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Roll dough into 18-20 balls and place onto parchment-paper lined baking sheets.
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Bake for 12-15 minutes, until bottoms are browned and tops are slightly golden.
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Cool completely on wire racks before storing.
What to do with leftover ingredients?
That’s a no-brainer.
Where do you think the idea for my Wonka-style (macadamia and coconut) chocolate river came from?
{ 16 comments… read them below or add one }
These look delicious!! I’m a sucker for chocolate chip cookies!
hubby had his first vegan cookie this week and said it was very good! thought of you
Sounds SO good!!
I am really loving adding cardamom to cookies lately. If I wasn’t already making 50 cupcakes today I’d make these right now. So yeah… maybe tomorrow.
These look so amazing!!! Love the combo
These look amazing – I’m so cheap with my macadamia nuts because they’re so expensive.
these are everything good about hawaii in sweet little mounds!
Ohhh I JUST got a box of Artisina coconut butter samples yesterday and I know I’m going to fall in love. And once I do, I think I’ll have to make these cookies.
I’ll trade you cookies for your hook-up at Artisana! I’ve only ever had the plain coconut. Since I make my own, I’m hesitant to invest…
Oh my goodness. These look amazing. How awesome would it be to sandwich these with the chocolatey goodness you showcased yesterday?
Let me get back to you on that…
agreed to the max! they were amazing! and they’re gone. they were gone very very fast. haha. THANK YOU.
I have been so obsessed with coconut lately and these cookies look amazing! Pairing it with macadamia is definitely next on the list
These look amazing! Can’t wait to try!
Hi! I am so in love with this recipe. I’ve been doing it with pecans instead of macadamia nuts which is absolutely divine!! I’ve made a couple other small modifications to the recipe just for textural purposes, and I’m wondering if it’s all right with you if I post my version on my blog (with credit to you of course!) Thank you so much for sharing this magnificent recipe…oooh, I have to go pull another batch out of the oven now!!
I am so glad you love the recipe! Please adapt as you wish, and definitely put it on your blog…thanks in advance for giving me credit, though.
Thanks! Here’s a link to the post! http://choirqueer.wordpress.com/2012/08/06/chocolate-chip-coconut-pecan-cookies/