Recipes

Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and More

Recipe courtesy of Food Network Kitchen

Total:: 1 hr 35 min
Active:: 20 min

Yield:: about 30 cookies

Level:: Easy

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
3/4 cup virgin coconut oil
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Directions

Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.

Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.

Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.

When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

From Food Network Kitchen

Coconut Lime Rice

Ingredients
1 cup basmati rice
1 tablespoon coconut oil
1 teaspoon butter
1/4 cup flaked coconut
1 cup coconut milk
1 cup chicken broth
salt, to taste
1 lime, zested and juiced
ground black pepper, to taste

Directions:
Rinse rice until the water runs clear; drain. Heat coconut oil
and butter in a large skillet over medium-high heat. Cook and
stir rice and coconut flakes for 3 to 4 minutes. Stir in the lime
juice, then add the coconut milk, chicken broth, salt and lime
zest. Bring to a low boil, then cover and reduce heat to low.
Cook for 20 minutes. Remove from heat and keep covered for 5
minutes. Fluff with fork and season with pepper.

Coconut Oil Popcorn
Coconut Oil Popcorn

Prep: 5 m
Cook: 5 m
Ready: In 10 m
Recipe By: Maggie N

“One of my favorite snacking alternatives.”
Ingredients
2 tablespoons coconut oil
1/4 cup unpopped popcorn
sea salt to taste

Directions
Place popcorn and oil in a 3-quart pot over medium heat and cover the pot with a lid. Shake the pot constantly as popcorn pops. When popping slows to a few seconds in-between pops, after about 3 to 5 minutes, remove pot from heat and pour popcorn into a large bowl. Season with sea salt.