Sugar from coconut is something that I frequently keep in my kitchen and use to sweeten my coffee or make recipes that use less refined sugar.
What’s the recipe? My favorite choc chip coconut cookies! They are gooey and taste the delicious caramel taste that brown sugar typically offers.
Why should you use coconut sugar instead of brown sugar for making Chocolate Chip Cookies? Coconut sugar is similar in nutritional profile to brown sugar and contains almost the exact amount of calories and carbohydrates but is lower in the glycemic indices. This is one of the reasons why certain people believe it’s healthier than other types of sugar.
It’s more refined than brown sugar. However, it still has the same energy as white sugar. Its calories are around sixteen calories for a teaspoon.
Inulin, a component of coconut sugar, is also present, a prebiotic carbohydrate with health benefits, including helping to improve gut health.
It was previously only available in health food specialty stores, but it has become easier to find in everyday grocery stores over the past few years. It’s recently become an increasingly popular sugar because many believe it’s more nutritious than processed white sugar.
It is also available in stores as coconut palm sugar or coconut crystals, but it’s not the same as palm sugar, which is made from a variety of trees called the palm. If it doesn’t have the word coconut on the label, it’s not coconut sugar. It can also be bought online from various online retailers if you cannot locate it in shops.
Do not be confused by the appearance of coconut sugar and coconut water since it is like white sugar. However, it is dehydrated water that has been filtered from the coconut’s interior.
The replacement of brown or white sugar with coconut sugar doesn’t need any kind of conversion. If you use coconut sugar to replace brown or white sugar, it is possible to use a ratio of 1:1. For every teaspoon of brown sugar, you will need 1 cup of coconut sugar.
Coconut sugar is more like white sugar than brown sugar, which can hold much more water.
Of course, not everyone is an avid fan of coconut when baking products. If you’re worried about the coconut flavor being evident in your cookie recipe do not worry about it, coconut sugar does not taste anything similar to coconut.
The color and taste of coconut sugar are quite like brown sugar, and you might be unable to tell the difference between them if you weren’t aware!
In reality, you might not even be aware that coconut sugar isn’t made from coconuts in itself. It is created from sap derived from coconut palm trees’ flowers. The liquid from the buds is then collected and heated until the liquid evaporates and the sugar is dissolved.
Although the chemical composition of coconut sugar and brown sugar might differ, however, the cookies are tasty and chewy. There’s no way to find many differences between the two types of sugar used in this particular recipe.
If you have the coconut sugar you use in your home, it’s a great and straightforward substitute that is suitable for a wide range of baked goods and sweetened drinks.
Now that you understand the reasons I am a massive fan of coconut sugar, let me show you instructions on how you can make chocolate coconut chip coconut sugar cookies!
How to Make The Most Excellent Coconut Cookie With Chocolate and Sugar
Step 1: Gather the ingredients
Step 2: Mix the dry ingredients
Step 3: In a separate bowl, mix the butter and sugar.
Step 4: Add vanilla and eggs.
Step 5: Mix the dry and wet ingredients to create the dough.
Step 6: Add chocolate chips
Step 7: Scoop cookie dough onto the cookie sheet
8: Make sure to bake for between 10 and 12 minutes in an oven preheated (350 F)
9: Let the cookies cool on an air-tight cooling rack
Step 10: Have the most delicious cocoa sugar and chocolate chips you’ve ever tasted!
The Most Delicious Coconut Sugar and Chocolate Cookies
yield: 4 DOZEN COOKIES Time to prepare: 15 minutes Cook time: 12 Minutes Total time: 27 minutes
- 2 1/4 cup all-purpose white, all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter that has been softened (2 sticks)
- 3/4 cup of white sugar
- 1/4 cup of coconut sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 12 OZ bags of chocolate semisweet chips
- Pre-heat oven to 350 F
- Mix baking soda, flour as well as salt in a large bowl, and then set aside
- Mix sugar, coconut sugar, and softened butter in a separate bowl.
- Mix with a wooden spoon till the mix becomes smooth and creamy.
- Add eggs and vanilla one at a time to the butter mixture and mix thoroughly.
- Add dry ingredients to the butter and cream mixture until the dough begins to form.
- Add chocolate pieces to the dough.
- Make use of a cookie scooper or a tablespoon to drop dough on the cookie sheet.
- For 10 to 12 minutes, or until the top is golden.
YOU CAN: Size 48 servings: 1 Cookie
The Serving Size: CALORIES: 116TOTAL FAT: 6gSATURATED FAT: 4gTRANS FAT: 0gUNSATURATED FAT: 2gCHOLESTEROL: 18mgSODIUM: 85mgCARBOHYDRATES: 15gFIBER: 1gSUGAR: 10gPROTEIN: 1g(c) (c)
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!