Mounds Inspired Chocolate Chip & Coconut Cookie

Hello everyone,

Can I just say coconut and chocolate in a cookie……is everything I Love in a cookie. So I decided to give them a try. So let’s get baking.



1 Cup All Purpose Flour
1/2 Cup of Unbleached Wheat Flour (you can certainly used 1 1/2 Cup of all purpose flour instead)
1/2 Cup of Organic Brown Sugar ( DIY recipe here)
1/2 Cup of Organic Cane Sugar
1 Tbsp Organic Vanilla Extract
1/4 Cup Organic Squash Puree
1/2 Cup Chocolate Chips
1/2 Shredded Coconuts (unsweetened)
3 Tbs Organic Vegetable Shortening (melted)
1 Tbs Almond Milk


I used a hand mixer to make the cookie dough.

Line a baking sheet with parchment paper and set aside.

Preheat oven to 325°

In a medium bowl sift flour, baking soda and salt and set aside.

In a large bowl cream sugar’s, melted shortening.

Now add vanilla and squash and mix.

Add half of sifted flour mix. Add the other half of flour and milk and mix.

With a spatula fold in chocolate chip’s and shredded coconut.

Using a 1″ scoop, place dough onto the baking sheet and bake for 16-17 minutes.

Once done remove and let cool for 3 minutes and transfer to a cooling rack to completely cool.

Yields 22 cookies

The cookies will have a nice crisp outside and soft and chewy inside.

The cookies were so yummy….that my so called coconut hater loved them.


Enjoy & Until Next Time,

Sewloveable ☺