Coconut Chocolate Chip Cookies
If you’re on the hunt for a cookie that perfectly marries the rich, gooey goodness of chocolate with the tropical flair of coconut, look no further than these Coconut Chocolate Chip Cookies. This recipe delivers a delightful crunch on the outside and a chewy center overflowing with bittersweet chocolate and toasty coconut flakes. It’s a cookie that will transport your taste buds straight to a sunny beach, no matter where you are.
Why You’ll Keep Making It
These Coconut Chocolate Chip Cookies are not just your ordinary chocolate chip cookies. The addition of toasted coconut adds a unique texture and flavor that elevates each bite. Plus, with a blend of light brown sugar and granulated sugar, you’re guaranteed a perfectly sweet cookie that’s both satisfying and indulgent. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are sure to impress friends and family alike.
What We’re Using
- Unsalted butter: 2 sticks (1 cup), divided, for a rich flavor.
- All-purpose flour: 2 cups (240 grams), the base for the cookie dough.
- Nonfat powdered milk: 2 tablespoons, adds a hint of creaminess.
- Fine grain sea salt: 1 teaspoon, to balance sweetness.
- Baking powder: ½ teaspoon, for a little lift.
- Baking soda: ½ teaspoon, to enhance the cookie’s texture.
- Light brown sugar: ¾ cup (144 grams), for a soft, chewy bite.
- Sugar: ¾ cup, for that perfect sweetness.
- Egg: 1 whole, plus 1 egg yolk, to enrich the dough.
- Vanilla extract: 2 teaspoons, for that classic cookie flavor.
- Bittersweet chocolate chips: 8 ounces (225 grams), ideally 65% cacao for depth.
- Unsweetened coconut flakes: 1 cup, toasted to enhance flavor.
- Flaky sea salt: for sprinkling, optional but recommended.
Equipment at a Glance
- Baking sheets: For spreading out the cookies.
- Parchment paper: To prevent sticking and ensure even baking.
- Mixer: A stand mixer or hand mixer will make mixing easier.
- Mixing bowls: For combining ingredients.
- Spoon or cookie scoop: For portioning out the dough.
Mastering Coconut Chocolate Chip Cookies: How-To
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This will ensure your cookies bake evenly and don’t stick.
Step 2: Toast the Coconut
In a dry skillet over medium heat, toast the unsweetened coconut flakes until they are golden brown, stirring frequently to avoid burning. This step enhances the coconut flavor and adds a delightful crunch. Once done, set aside to cool.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, combine 1 stick of softened unsalted butter with both the light brown sugar and granulated sugar. Use your mixer to cream them together until light and fluffy, about 2-3 minutes. This process incorporates air into the mixture, making your cookies lighter.
Step 4: Add Eggs and Vanilla
Beat in the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, nonfat powdered milk, sea salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Step 6: Fold in Chocolate and Coconut
Gently fold in the bittersweet chocolate chips and the toasted coconut flakes using a spatula. This ensures that the chocolate and coconut are evenly distributed throughout the dough.
Step 7: Portion the Dough
Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to bake on the sheet once removed from the oven.
Step 9: Cool and Sprinkle
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle flaky sea salt on top while they are still warm for an extra flavor boost.
Season-by-Season Upgrades
- Summer: Add a hint of lime zest to brighten the flavor.
- Fall: Incorporate spices like cinnamon or nutmeg for a seasonal twist.
- Winter: Mix in crushed peppermint candies for a festive touch.
- Spring: Use white chocolate instead of bittersweet for a lighter taste.
Insider Tips
- For a chewier texture, chill the dough for at least 30 minutes before baking.
- Store your cookies in an airtight container to keep them fresh for longer.
- Experiment with different types of chocolate chips, like milk chocolate or dark chocolate, to find your perfect combination.
- Make sure not to overbake; the cookies will continue to firm up as they cool.
Keep It Fresh: Storage Guide
To keep your Coconut Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze the cookies. Simply place them in a freezer-safe container or bag, separating layers with parchment paper, and they will stay good for up to three months. When you’re ready to enjoy, thaw at room temperature or pop them in a warm oven for a few minutes.
Common Qs About Coconut Chocolate Chip Cookies
Can I use unsweetened coconut flakes instead of sweetened?
Yes, unsweetened coconut flakes are perfect for this recipe. They allow you to control the sweetness of your cookies better, especially since you’re already adding sugar.
What can I substitute for the bittersweet chocolate chips?
You can use semisweet chocolate chips, milk chocolate chips, or even white chocolate chips if you prefer a sweeter cookie. The flavor will change, but they will still be delicious!
How do I know when my cookies are done baking?
Look for a golden edge and a slightly soft center. They will firm up as they cool, so don’t worry if they seem a bit underbaked when you take them out of the oven.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. Just make sure to cover it tightly. You can also freeze the dough for up to 3 months. Scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag once solid.
Hungry for More?
If you enjoyed these Coconut Chocolate Chip Cookies, you might also love trying your hand at other cookie variations, such as classic oatmeal raisin cookies, chewy peanut butter cookies, or even a rich and indulgent double chocolate cookie. Each recipe has its own unique twist that will keep your cookie jar full and your taste buds satisfied.
The magic of baking lies in the experimentation and joy it brings into our kitchens. So, gather your ingredients, turn on your favorite playlist, and get ready to whip up a batch of these Coconut Chocolate Chip Cookies. They’ll become a staple in your baking repertoire, and you’ll be amazed at how quickly they disappear!
Coconut Chocolate Chip Cookies
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a dry skillet over medium heat, toast the unsweetened coconut flakes until they are golden brown, stirring frequently. Set aside to cool.
- In a large mixing bowl, combine 1 stick of softened unsalted butter with both the light brown sugar and granulated sugar. Cream until light and fluffy, about 2-3 minutes.
- Beat in the whole egg, egg yolk, and vanilla extract until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, nonfat powdered milk, sea salt, baking powder, and baking soda. Gradually add to the wet mixture, mixing until just combined.
- Gently fold in the bittersweet chocolate chips and toasted coconut flakes using a spatula.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle flaky sea salt on top if desired.
Notes
- For a chewier texture, chill the dough for at least 30 minutes before baking.
- Store your cookies in an airtight container to keep them fresh for longer.
- Experiment with different types of chocolate chips for a unique flavor.
