Big Island Style Stone Cookies Recipes

BIG ISLAND COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with foil and spread out coconut.
• Bake coconut for 7-10 minutes until toasted. Remove from oven and let cool completely. Meanwhile, make dough.
• In a mixing bowl, combine flour, soda, and salt. Set aside
• In the bowl of an electric mixer, cream coconut oil and sugars together until fluffy, about 4 minutes.
• Mix in the eggs one at a time until incorporated and then mix in the vanilla.
• Add the dry ingredients and mix until just combined.
• Fold in the chips, nuts, and toasted coconut until evenly dispersed.
• Roll dough into balls and place on a baking sheet lined with silpat mat or parchment paper. Bake for 8-10 minutes until edges are golden. Leave cookies on pan for 5 minutes before moving to a cooling rack.

BIG ISLAND-STYLE STONE COOKIES

Steps:

• Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
• Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
• Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
• Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
• The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early - I was afraid they were getting too brown - and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.