Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CreateWithOil #CollectiveBias
These Coconut Chocolate Chip Cookies are soft, chocolate-y, and have delicious coconut flakes throughout. A sweet and Summer-y spin on the classic Chocolate Chip Cookie. This cookie recipe is made with LouAna Coconut Oil. (makes about 38 cookies)
Hi Everyone, It's been far too long since I have shared a cookie recipe.
I am a fan of a classic chocolate chip cookie. Sometimes you just need a cookie, ya know?
I wanted to make a warm weather-friendly version of chocolate chip cookies with the addition of coconut oil and coconut flakes.
These cookies couldn't be easier to whip up and the recipe is made even easier because they have LouAna Liquid Coconut Oil in them.
Yep, no waiting for the butter to soften.
All you have to do is pour it in, just like the other pantry ingredients.
About LouAna
I want to share with you this information about LouAna Coconut Oil:
LouAna was born in Opelousas, Louisiana in 1820, a place where the food is an elemental expression of love, flavor and family. With over 14 different types of cooking oil, LouAna has the perfect oil for all of your cooking needs whether its sautéing, deep frying or baking, LouAna helps every type of cook put the best dish on the table each and every time.
I found LouAna Liquid Coconut oil in the oil aisle at Walmart.
These Coconut Chocolate Chip Cookies have a salty-sweet flavor to them which make them so satisfying.
The texture that the coconut flakes as makes them even more yummy.
These went so fast when I made them for my family, they just gobbled them right up.
I will definitely be making more soon!
You can always add more coconut flakes on top before they go into the oven if you want the coconut to really stand out.
I personally love the coconut mixed throughout.
Kitchen Tools
Here are some kitchen tools I suggest having to make this recipe:
parchment paper or silicone baking mats
Aluminum baking sheets
mixing bowls (small/medium and large)
electric hand mixer or stand mixer
baking spatula for scraping dough
wooden spoon
medium-size cookie scoop
a spatula
wire cookie cooling racks
Web Story
I love those crispy edges and chewy-soft center.
I have included some step-by-step photos below that also are included in the recipe card (below):
Who can resist one of these Coconut Chocolate Chip Cookies?
These Coconut Chocolate Chip Cookies are soft, chocolate-y, and have delicious coconut flakes throughout. A sweet and Summer-y spin on the classic Chocolate Chip Cookie. This cookie recipe is made with LouAna Coconut Oil. (makes about 38 cookies)
Line 2 sheets with parchment paper or you can use a silicone baking mat. I liked how these cookies came out with a silicone baking mat (baked for 9 minutes)
In a small-medium mixing bowl, stir together flour, baking soda, and salt. Set aside.
In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together coconut oil, both sugars, and vanilla extract.
Add one egg at a time into the sugar mixture, beating well after adding each.
Add in flour gradually, ¼ cup at a time.
Add in chocolate morsels and unsweetened coconut flakes and combine those using a wooden spoon or similar tool.
Using a medium cookie scoop or rounded tablespoon, drop cookie dough onto prepared baking sheets. You can put the remaining dough in the refrigerator while the cookies are baking.
Bake 9-11 minutes or until the edges are golden brown.
Allow to cool on sheets for about 2 minutes and then transfer to wire racks to finish cooling. Enjoy!
Notes
You can always add more coconut flakes on top before they go into the oven, if you want the coconut to really stand out.
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Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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