When I start a new school year, I like to begin with a clean slate: an organized room, a new planner, and healthy lunches. So, sorry for those of you craving chocolate ganache and Nutella buttercream frosting, but my attempt at a healthy streak continues! I traditionally bake my famous Soft & Chewy Chocolate Chip Cookies for the first day of school and many advisory snacks after that, but with my healthy new state of mind, I decided to change it up by baking Coconut Chocolate Chip Cookies. Of course, they must still be soft and chewy, but the recipe used coconut oil instead of butter, which I thought was worth a try. The cookies had a delicious soft and moist texture and thecoconut flavor was very prominent just from using the coconut oil! Considering how soft, chewy, and coconut-y these cookies were, I really enjoyed them! Perhaps next time, I would substitutebutter for the coconut oil to make the cookies richer, or at least just substitute half of it to retain thecoconut flavor. Regardless, these cookies were absolutely amazing and using my new See’s Candies chocolate chunks certainly didn’t hurt…Enjoy!!!