Coconut Chocolate Chip Cookies
User Reviews
5
Coconut Chocolate Chip Cookies
Description
The batter incorporates softened unsalted butter with granulated and brown sugars beaten with eggs and coconut extract to infuse flavor. Dry ingredients like baking soda, salt, and flour are sifted and mixed in gradually for a consistent dough. Chocolate chips and flaked coconut add bursts of sweetness and chewy texture throughout each cookie.
Cookies are portioned into rounded tablespoons to ensure uniform size, baked on parchment-lined sheets for easy cleanup and even baking. The top is garnished with extra chocolate chips and coconut flakes before baking to enhance appearance and texture.
These cookies can be stored in an airtight container at room temperature for several days or frozen in dough balls to bake fresh later, extending their shelf life without sacrificing quality. Baking from frozen requires a slight increase in time.
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar granulated white
- 1 cup brown sugar packed
- 2 egg large
- 2 teaspoons coconut extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 1/2 cups chocolate chips semi-sweet
- 2 cups sweetened flaked coconut
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and coconut extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips and chopped sweetened flaked coconut to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips and flaked coconut to the top of the dough balls.
- Bake for 9-11 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Line baking sheets with parchment paper to prevent sticking and ease cleanup.
- Use a cookie scoop for uniform cookie size and even baking.
- Store baked cookies in an airtight container at room temperature up to 4 days.
- Freeze cookie dough balls ahead for up to 3 months; bake from frozen with extended bake time.
- Freeze baked cookies for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 140mg | 6% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 157IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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