Tropical Traditions Shredded Coconut Review & Giveaway!

 

It’s time for another review and giveaway from Tropical Traditions! This month I choose Organic Dried Coconut. My family loves coconut, well, except Sloan, but she’s just picky. The rest of us love coconut. Tropical Traditions has several varieties of coconut, shredded, coconut flakes and coconut chips.

                              

Tropical Traditions 100% natural Shredded Coconut, Coconut Flakes, and Coconut Chips are made from organic dried coconuts in the Philippines that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, our dried coconut products are not treated with sulfites to keep them white. They are a great addition to recipes and baking, or just for snacks! Note: The Shredded Coconut is a very small cut, suitable for baking, such as making macaroons. The Coconut Flakes are a larger shredded coconut cut, perfect for garnishing or toppings, such as the top of a coconut cream pie. The Coconut Chips are a much larger cut that can be used as a snack food. You can mix them with nuts and dried fruit, for example.

I found a recipe at Tropical Traditions for Double Coconut Chocolate Chip Cookies. They were an instant hit with the coconut fans. Sloan ate one and said it was ok. I will be making these yummy cookies again!

Double Coconut Chocolate Chip Cookies

1/4 cup  butter, room temperature

1/2 cup virgin coconut oil

3/4 cup organic sugar

3/4 cup Turbinado or whole sugar

2 eggs

1 teaspoon vanilla

12oz semisweet chocolate chips

2 cups self rising flour

1 1/2 cups shredded coconut

Heat oven to 350 degrees.

Mix the butter and coconut oil in a mixer. Add the sugars, eggs and vanilla with the butter and coconut oil until combined. Mix in the flour and coconut just until combined. Mix in the chocolate chips.

Place on a cookie sheet with a cookie scoop or 2 spoons. Bake cookies until just light golden brown on the bottom for a nice soft cookie, or a little longer if you like a more crispy cookie 10-12 minutes. Transfer cookies to a plate for cooling.

 

Tropical Traditions  is giving one lucky Songberries follower the same (3.5 lb) Shredded Coconut! To enter you must be a follower of Songberries and visit Tropical Traditions and tell me  something you learned or something else you like, leave me a comment telling me!

For extra entries you may~

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I want to thank Tropical Traditions  for sponsoring this giveaway. This giveaway is open to US Residents only and will close April 27, 2011 at 12am.

~I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine.

Double Chip Cookies

 

This makes a large batch, so beware. I thought I would make this up and freeze some of the dough so the kids can make cookies really easy while I’m gone to Maine. These are really good.

Double Chip Cookies

2 cups butter

1 1/2 cups brown sugar

1 1.2 cups sugar

4 eggs

3 teaspoons vanilla

3 teaspoons soda

1 teaspoon salt

1 package white chocolate chips

2 cups chocolate chips

Heat oven to 350 degrees. In a bowl whisk the flour, soda  and salt. In a mixer beat the butter and sugars for 3 minutes. Add the eggs and vanilla. Mix in the flour mixture, then the chocolate chips. *I had to change to my dough hook to add the chips. Scoop out onto cookie sheets with a cookie scoop. Bake for 10~12 minutes. Remove to wire racks to cool.

Big Batch Chocolate Chip Cookies

 

A friend of mine at the gym said she was going to make Mrs Fields chocolate chip cookies. She mentioned that a friend use to work at Mrs Fields and gave her the recipe. I’m thinking that this is just the same recipe that has been going around for years. I would think that now days any cookies that are baked at a Mrs Fields comes from a mix, not made from scratch. My friend also claimed that these cookies need to be mixed by hand with a wooden spoon because the secret to making them is to not over mix them. Well, I wasn’t about to mix these up with a spoon seeing that they call for 1 pound of butter and 6 cups of flour. (Maybe I should have, it would have been an awesome workout!) It was really a workout for my Bosch mixer! I had to mix the last 2 cups of chocolate chips in by hand!

These are by far one of the best batches of cookies I’ve made in a while! It makes a hug batch so it’s great if you want to bake some and put the rest of the dough in the fridge. You can also drop them onto a cookie sheet and freeze, then just pop them into a ziplock back and put in the freezer for fresh cookies anytime!

Big Batch Chocolate Chip Cookies

1 lb of butter, room temperature

2 cups brown sugar

1 1/2 cups sugar

2 tablespoons vanilla

3 eggs

1 1/2 teaspoon salt

1 1/2 teaspoon soda

6 cups flour

6 cups chocolate chips

Heat oven to 350 degrees. Whisk dry ingredients in a bowl.  Beat butter and sugars for 3 minutes. Add vanilla and eggs. Change beaters in the mixer to a dough hook and add the flour mixture. Add the chocolate chips. I had to finish mixing the chips in with a wooden spoon. Bake for 10-12 minutes. Remove to cookie racks to cool.

Chocolate Chip Cookies~Slightly Crisp~Slightly Chewy

 

I came across this cookie recipe a while back and you know me, I had to try it! This is a keeper! I made a few changes in it and I think this will be a keeper!

Chocolate Chip Cookies~Slightly Crisp~Slightly Chewy

2 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup  brown sugar
1/2 cup  sugar
2 teaspoons vanilla
1 egg
1 egg yolk

Heat oven to 350 degree. In a bowl whisk the flour, salt and soda.

In a mixer beat the sugars and melted butter. Add the egg, egg yolk and vanilla. Mix in the dry ingredients then the chocolate chips.

Drop onto cookie sheets with a cookie scoop. Bake 10-12 minutes.

Remove from cookie sheets and cool on wire racks.