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Coconut Chocolate Chip Cookies Recipe

Chocolate chip cookies have been around since 1937 when Ruth Wakefield invented them. There are probably hundreds of variations of the recipe for this classic cookie, plus dozens of different versions of them – some have peanut butter, some are made with oatmeal, and one favorite rendition is the coconut chocolate chip cookies recipe.

The great thing about this recipe is that the coconut taste is very subtle and does not overwhelm the buttery, chocolaty flavor. The coconut is toasted first, which helps bring out the “nuttiness” of the coconut as well as keep it from overpowering the rest of the ingredients in the recipe. The coconut also makes the cookies chewier than the typical chocolate chip cookie.

Coconut Chocolate Chip Cookies

This coconut chocolate chip cookies recipe is simple to make. The only even slightly tricky part is toasting the coconut just right so that it doesn’t get too brown.

Coconut Chocolate Chip Cookies Ingredients

1-1/3 cups of shredded and unsweetened coconut, toasted until golden brown
2 cups of unbleached flour
1-1/2 teaspoons of baking powder
1 cup (2 sticks) of unsalted butter*
1 cup + tablespoon of packed dark brown sugar
3/4 cup + 2 tablespoons of granulated sugar
1/2 teaspoon salt
2 large eggs
2 teaspoons of vanilla
< 2-1/2 cups of semi-sweet chocolate chips

*Remove the butter from the refrigerator at least one-half hour before you begin to make the dough to allow it to soften.

Instructions
To toast the coconut:
1. Heat the oven to 300 degrees.
2. On a large baking sheet with a rim spread out the coconut.
3. Bake the coconut until it turns a golden brown. This should take about 7 minutes. Be sure not to over bake it.
4. Completely cool the coconut before adding it to the cookie dough.

Cookie dough:
1. Sift the flour and baking powder together.
2. Add the butter, sugars, salt, and coconut to the bowl of a mixer and mix at medium speed about 3 minutes until the mixture is fluffy.
3. Add the eggs, beating after each egg.
4. Add the vanilla and mix lightly.
5. Turn the mixer to low and add the flower mixture a little at a time until it is combined well.
6. Stir in the chocolate.
7. Chill the dough for 2 hours before you bake the cookies.
8. Preheat the oven to 325 degrees.
9. Roll dough into 1-inch balls and place them 2 inches apart on cookie sheets.
10. Bake the cookies for 12 to 15 minutes until the crispy on the edges and golden brown.

Variations and Tips
Variations for this recipe are the same as for just about any chocolate chip cookie recipe. Instead of chocolate chips you can break up chocolate bars if you like bigger chunks of chocolate. If you don’t want to use all that butter, you can substitute half of it with canola oil.

This coconut chocolate chip cookies recipe makes a lot of cookies; so cutting it in half will still give you plenty. The cookies don’t spread out much when they are baked so you can flatten them a little with your hand before baking. Also, making the dough a day ahead and refrigerating it for 24 hours will add to the flavor.

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