I like coconut in just about every form it comes in, from coconut cream pie to pina coladas. Coconut is also an excellent addition to cookies, where it can add both flavor and texture to an otherwise ordinary cookie recipe. Coconut macaroons are one cookie that probably comes straight to mind when you think of a coconut baked good, but one taste of these Coconut Chocolate Chip Cookies and you just might have a new favorite.
The cookies have a perfectly crisp, buttery edge and a chewy center – made chewier by the presence of plenty of shredded coconut. You can taste the butter, the brown sugar, the coconut and the chocolate in every bite – and that is a delicious combination. I highly recommend sticking to the soft, flaked coconut for these cookies in order to ensure that they have the perfect texture. Toasted coconut can be substituted and will give the cookies a nice nutty coconut flavor, but the cookies will be crispier. A crispier cookie isn’t a bad thing, of course, but if you are looking for a chewy cookie, you’ll want to do everything you can to make sure it happens!
The cookies are easy to make and the dough will come together in just a few minutes if you have all the ingredients on hand. I often have a bag of coconut in my fridge or pantry, so this recipe allows me to easily put a spin onto a batch of fairly ordinary chocolate chip cookies. The cookies will keep well for several days after baking, however they also freeze well if you want to pop a few in for longer storage. The recipe can also be halved, if you simply want to bake a smaller batch.
Coconut Chocolate Chip Cookies
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup butter, room temperature
1 cup sugar
1/2 cup light brown sugar
2 large eggs
1 1/2 tsp vanilla extract
2 cups chocolate chips
1 1/2 cup shredded coconut (pref. sweetened)
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Gradually blend in the flour mixture, followed by the chocolate chips and shredded coconut. Shape the dough into 1-inch balls and arrange onto prepared baking sheet, allowing about 2-inches between each cookie to allow room for spread.
Bake for 12-14 minutes, until golden brown around the edges. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely.
Makes about 3 1/2 dozen.