Description
These coconut chocolate chip cookies are the perfect balance of chewy, sweet, and chocolatey. With a hint of tropical flavor from the coconut and a rich, chocolatey bite, these cookies are sure to become a favorite!
Ingredients
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups sweetened shredded coconut
– 1 1/2 cups semi-sweet chocolate chips
– Optional: 1/2 cup chopped walnuts or macadamia nuts
Instructions
1. Preheat the oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
2. Cream the butter and sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add eggs and vanilla:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine dry ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add coconut and chocolate chips:
Gently fold in the shredded coconut and chocolate chips. If you’re using nuts, add them at this stage as well.
6. Scoop the dough:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake the cookies:
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should still be soft but firm.
8. Cool and enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
– For chewier cookies, slightly underbake them.
– Store cookies in an airtight container to keep them fresh for up to 5 days.
– Freeze extra cookie dough balls for later baking. Just pop them on a baking sheet and freeze for 1-2 hours before storing them in a bag.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes