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Coconut Chocolate Chip Cookies
Coconut Chocolate Chip Cookies
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Indulge in our irresistible coconut chocolate chip cookies, marrying the flavors of coconut macaroons and gooey chocolate chips for a soft and chewy delight.
Ingredients:
  • 2 cups (280g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (2 sticks, 227g) unsalted butter, at room temperature
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 1/3 cups (377g) unsweetened shredded coconut
  • 1 1/4 (213g) cups semisweet chocolate chips
Instructions:
  • Preheat the oven to 375°F, positioning a rack in the middle. Line two baking sheets with silicone baking mats or parchment.
  • Combine the dry ingredients in a small mixing bowl by stirring together the flour, baking powder, and salt. Set aside.
  • Cream together the butter and sugar: Use an electric mixer or stand mixer with a paddle attachment to cream the granulated sugar and butter on medium speed for 30 to 60 seconds until well combined. Remember to scrape down the sides of the bowl and beaters.
  • Add the eggs and vanilla to the butter-sugar mixture. Beat at medium speed until smooth, about 20 to 30 seconds. Scrape down the sides of the bowl and beaters as needed.
  • Combine the dry ingredients: Blend in the flour mixture and mix on low speed until most of the flour is mixed in, for about 20 to 40 seconds.
  • Combine the coconut and chocolate chips: Mix in the shredded coconut and chocolate chips until evenly distributed on low speed.
  • If the dough feels soft or warm, chill it for at least 30 minutes before scooping and baking to help the cookies maintain their domed shape. You can also use the dough immediately, but expect slightly more spread during baking.
  • Scoop the dough onto a baking sheet using a large cookie scoop, making sure to leave 1 1/2 inches of space between each cookie. You can opt for domed cookies or gently flatten them with a water glass for a flatter shape.
  • Bake one sheet of cookies at a time in the oven for about 15 minutes, rotating the sheet halfway through for even baking. Scoop the next batch while the first batch bakes. The cookies are ready when the bottoms are golden brown and the tops are dry. They will be soft initially but will firm up as they cool.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to fully cool. Store cookies in an airtight container for up to a week or freeze for up to 3 months. To warm frozen cookies, microwave for about a minute. For unbaked dough, freeze the dough balls and bake straight from the freezer with extra minutes added to the bake time.

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