Jumbo Coconut Chocolate Chip Cookies
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Jumbo Coconut Chocolate Chip Cookies
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These bakery style cookies are full of chocolate chips and coconut. They have a crisp outside with a soft and chewy inside.
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Ingredients
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/2 /2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2-2/3 /3 cups flaked coconut
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 /2 cup milk chocolate chips
- (optional) 6 ounces white candy coating, coarsely chopped
Instructions
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time mixing well in between. Beat in vanilla.
- In a large bowl, combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the coconut and chips.
- For jumbo cookies, shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough.
- Place balls of dough 3 inches apart on parchment lined baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool.
- For smaller cookies, shape about 1 1/2 tablespoons of dough into a ball and placed on parchment lined cookie sheets. Bake for about 8-10 minutes or until lightly browned.
- If desired, in a microwave, melt candy coating; stir until smooth. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; top with sprinkles or leave plain. Let the chocolate set.
Notes
- Source: slightly adapted from Taste of Home
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