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coconut chocolate chip cookies

Coconut Chocolate Chip Cookies


  • Author: Louna
  • Total Time: 25-27 minutes
  • Yield: 24 cookies (depending on the size of the dough balls)

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