AVOCADO & PINA COLADA WHITE CHOCOLATE CHIP COOKIES

AVOCADO & PINA COLADA WHITE CHOCOLATE CHIP COOKIES

 INGREDIENTS:
1/2 and a quarter of a large Hass Avocado.
2 Table spoons of butter.
1 Table spoon of Mayo
3/4 cup mixed sugar and brown sugar
1/2 bag or whole bag of White Vanilla Guittard Chips.
1 cup of Coconut.
6 Table spoons of all mixed Tangelo, Lemon & Lime Juice.
Powdered Sugar for icing.  (will be adding to the bottom soon)
3 cups flour
1 1/2 teaspoon baking powder
 Icing Recipe below.  (optional evilness)

 MY WEAPON OF CHOICE.
 After my Pastry knife died, this really work as well.

 Avocado with two tablespoons of butter

 Chop chop chop

 It's very easy to get it to this consistency very fast. Add the Baking powder.

 Add the sugars and mix in.

 Add Mayo.

 Add Coconut. Add chips. 

 My new blender.   Making life a little easier.  
Peel the Tangelo, Lemon.   I like to use the veggie peeler on the lime. Skin in then dice it and add it.
Now remember you don't need a blender to do this part.   Dice up all, but in bowl, and cover with plastic wrap and use a mash it with a potato masher. 
And don't forget to use the left over to make Fresca Drinks.

 Push Button.

 Add 6 tablespoon of juice.
It will be a litte bit watery than normal.

 Mix in one cup flour.

 2nd cup of flour being mixed in.

Third cup.   You should be able to pick up a bunch of dough and when you turn it over it should stay on.   The dough should be tacky.
Use flour to coat your hands to roll. 

 All rolled up

All squished out.  This do not flatten our in the oven.  Not enough butter.  So you have to help them out a little bit.
Cook on 375 to 400.  And watch them. They will not brown like normal chocolate chip cookies. With my oven it works between 15 and 20 mintues.  Your oven my be different, so keep a close eye on them.

My oven died last night  so I still have to cook them. Cookie dough is good for 3 days in the refigerator  and in the freezer 1 month. 


After the cookies are done cooling completley.
 
 ICING:
2 cup of powdered sugar
The remaining juice. 
1/2 cup coconut

Put sugar in a bowl add the juice one table spoon at a time and mix until you get a thick paste.   Keep adding juice until the paste becomes slightly runny.  Mix in shreaded coconut. 
Have a tray ready with wax paper to place the cookies to dry.
Dip half of each cookie into the icing and let set.


Enjoy.