[fusion_text]I love experimenting with cookie recipes.  But, this one happened because I only had a limited amount of ingredients in the house.  I didn’t have enough chocolate chips to make one of my favorite cookies and I didn’t have enough coconut to make another.  So, I made half recipes of each and just married them together.  The result is quite tasty.  There’s coconut throughout but each side has a distinct flavor that compliments the other.  Nice win with limited resources!

Chocolate Coconut Oatmeal Hybrid Cookies
makes about 36 chocolate coconut oatmeal cookies

Ingredients

chocolate cookie dough
1 cu All Purpose Flour
3 tbl Unsweetened Cocoa
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/2 cu Unsalted Butter, softened
1/2 cu Light Brown Sugar, firmly packed
1/2 cu Granulated Sugar
1 lg Egg, room temperature
1 tsp Vanilla
1 1/4 cu Old-Fashioned Rolled Oats
1/2 cu Semisweet Chocolate Chips

coconut cookie dough

1 1/4 cu All Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cu Unsalted Butter, softened
1/2 cu Light Brown Sugar, firmly packed
1/4 cu Granulated Sugar
1 lg Egg, room temperature
1/2 tsp Vanilla
1 tsp Honey
1 1/4 cu Old-Fashioned Rolled Oats
1/2 cu Shredded Coconut

Method

Make each cookie dough separately.  For the chocolate cookie dough, mix together flour, cocoa, baking powder, baking soda, salt and cinnamon in a bowl and set aside.  In a mixer, cream together butter, brown sugar and granulated sugar until smooth.  Add in egg and vanilla. Gradually add in flour mixture.  Then, add in rolled oats and chocolate chips.  Mix well. Transfer mixture to a sheet of parchment paper.  Wet your fingers in water and spread mixture out to a 18” log.  Roll up dough in the parchment and refrigerate for at least 30 minutes.

For the coconut dough, mix together flour, baking powder, baking soda, and salt in a bowl and set aside.  In a mixer, cream together butter, brown sugar and granulated sugar until smooth. Add in egg, vanilla, and honey.  Gradually add in flour mixture.  Then, add in rolled oats and coconut.  Mix well.  Transfer mixture to a sheet of parchment paper.  Wet your fingers in water and spread mixture out to a 18” log.  Roll up dough in the parchment and refrigerate for at least 30 minutes.

After both doughs have chilled, remove them from the refrigerator and unroll.  Gently peel the chocolate dough from the parchment and place it against the coconut dough.  Press the two together and roll them up tightly.  Refrigerate for at least an hour.

Preheat oven to 350˚F.  Unroll the chilled dough and slice into 1/2” slices.  Gently shape the slices into a circular shape and place on a baking sheet about 2” apart.  Bake for 12-14 minutes or until just starting to brown.  Cool the cookies in the baking sheet for at lest 10 minutes before transferring to a rack.

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