Coconut Chocolate Chip Cookies

There’s nothing quite like the aroma of freshly baked Coconut Chocolate Chip Cookies wafting through your kitchen. It takes me back to my childhood days, when my mom would bake these delicious cookies on lazy Sunday afternoons. I remember eagerly waiting for them to come out of the oven, my mouth watering in anticipation. The combination of rich, melt-in-your-mouth chocolate and the sweet crunch of toasted coconut creates a delightful contrast that keeps you coming back for more. These cookies are perfect for any occasion, whether you’re hosting a get-together or just indulging on a cozy evening at home. Trust me, once you try these Coconut Chocolate Chip Cookies, you’ll have a new favorite recipe. They’re easy to make and always a hit!

Coconut Chocolate Chip Cookies Ingredients

The ingredients for Coconut Chocolate Chip Cookies are simple yet essential. Each plays a critical role in creating the perfect cookie, with sweet and rich flavors blending harmoniously. The key players here include unsalted butter, which provides richness, and chocolate chips, delivering that irresistible sweetness. The toasted coconut adds a delightful crunch and a hint of tropical flavor that makes these cookies special.

• Unsalted Butter (2 sticks or 1 cup, divided): Use high-quality unsalted butter for the best flavor and texture. This provides the rich base for your cookies.
• All-Purpose Flour (2 cups or 240 grams): This is the foundation of your cookie, giving it structure and chewiness.
• Nonfat Powdered Milk (2 tablespoons): This adds creaminess and enhances the cookie’s overall flavor.
• Fine Grain Sea Salt (1 ¼ teaspoons): A crucial ingredient that balances the sweetness and enhances all flavors.
• Baking Powder (½ teaspoon): This helps the cookies rise and become fluffy.
• Baking Soda (¼ teaspoon): This also contributes to the leavening process and adds a slight crisp to the edges.
• Light Brown Sugar (¾ cup or 144 grams): This gives the cookies moisture and a rich, caramel-like flavor.
• Sugar (½ cup): Adds sweetness and helps achieve that perfect, chewy texture.
• Egg (1) + Egg Yolk (1): The egg binds all ingredients together, while the extra yolk adds richness.
• Vanilla (2 teaspoons): A classic flavor that enhances the overall taste of the cookies.
• Bittersweet Chocolate Chips (8 ounces or 225 grams, 65% cacao): The star ingredient that melts beautifully and provides the chocolatey goodness we all crave.
• Unsweetened Coconut Flakes (1 cup, toasted): Toasting the coconut brings out its flavor and adds a delightful crunch.
• Flaky Sea Salt (for sprinkling, optional): A sprinkle on top before baking enhances the flavor and makes for an attractive finish.

Cooking Instructions for Coconut Chocolate Chip Cookies

Making Coconut Chocolate Chip Cookies is a delightful experience that fills your kitchen with mouthwatering aromas. Let’s walk through the steps together. You’ll notice how the ingredients come together to create a deliciously rich dough that results in cookies that are simply irresistible.

1. Start by melting 6 tablespoons of unsalted butter in a small saucepan over medium heat. Keep an eye on it, stirring occasionally, until it turns a beautiful golden brown color and develops a nutty aroma, which should take about four to five minutes. Once it reaches that point, remove the saucepan from the heat and stir in the remaining butter until it melts completely. Set this aside to cool slightly.
2. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of nonfat powdered milk, 1¼ teaspoons of fine grain sea salt, ½ teaspoon of baking powder, and ¼ teaspoon of baking soda. This mixture will create the dry base for your cookies.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter with ¾ cup of light brown sugar and ½ cup of sugar. Beat on medium speed until the ingredients are loosely combined, which should take about thirty seconds.
4. Add 1 egg and 1 egg yolk, along with 2 teaspoons of vanilla, to the bowl. Beat everything together until well combined, around thirty seconds. You want it to be smooth without lumps.
5. Gradually add the dry ingredients from your medium bowl into the mixer in two additions. Beat just until the mixture is combined, being careful not to overmix. Scrape down the sides of the bowl as needed. The dough should be slightly wetter than typical cookie dough due to the richness from the butter.
6. Now, gently fold in 8 ounces of bittersweet chocolate chips and 1 cup of toasted coconut flakes. This mixture should be rich and inviting.
7. Transfer the cookie dough to your fridge and let it chill for about thirty minutes. This step is crucial as it helps the cookies hold their shape while baking.
8. Preheat your oven to 375°F and position an oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
9. Once the dough is chilled, use a spoon or cookie scoop to portion out 1½-ounce rounds of cookie dough. Slightly flatten each round and place them on the prepared baking sheet, ensuring they are about one inch apart.
10. Before popping them in the oven, sprinkle each cookie generously with a pinch of flaky sea salt for that gourmet touch. Bake for 12 to 14 minutes, or until the edges are golden brown. The centers may look slightly underbaked; that’s okay!
11. After baking, let the cookies rest on the baking sheet for about five minutes. This will help them set before transferring them to a wire rack to cool completely. Enjoy the delightful aroma that fills your kitchen!

Customization Ideas

One of the joys of baking is the freedom to experiment. These Coconut Chocolate Chip Cookies are a fantastic base for your creativity. Here are some tips to make them your own:

• Mix-ins: Consider adding nuts like pecans or walnuts for added crunch and flavor.
• Dried Fruits: Incorporate dried cranberries or mango pieces for a fruity twist.
• Chocolate Variety: Try using different types of chocolate chips, such as white chocolate or dark chocolate, to adjust the flavor profile.
• Spices: Add a pinch of cinnamon or nutmeg to enhance the cookie’s warmth.
• Serving: Serve these cookies warm with a scoop of ice cream for an indulgent dessert.
• Storage: Keep cookies in an airtight container at room temperature for up to one week.
• Freezing: Freeze unbaked cookie dough balls on a baking sheet, then transfer to a zip-top bag for baking fresh cookies later.

What to Serve Alongside Coconut Chocolate Chip Cookies

Here are some delightful serving suggestions to enjoy with your Coconut Chocolate Chip Cookies:

• Milk: A classic pairing; serve these cookies with a cold glass of milk for a nostalgic treat.
• Coffee: The rich flavors of the cookies complement a cup of warm coffee beautifully, making it a perfect afternoon snack.
• Iced Tea: For a refreshing option, pair your cookies with iced tea, whether sweetened or unsweetened.
• Ice Cream: Warm the cookies slightly and serve with a scoop of vanilla or coconut ice cream for an indulgent dessert.
• Fruit Salad: A light fruit salad can balance the sweetness of the cookies, providing a refreshing contrast.
• Picnics: These cookies are great for picnics or potlucks, easy to pack and share.
• Seasonal Events: Bake them for holidays or gatherings, as their deliciousness makes them a hit any time of year.

FAQ

Conclusion

These Coconut Chocolate Chip Cookies are truly a delightful treat that brings together the sweet and rich flavors of chocolate and coconut. I encourage you to try making this recipe and share it with friends and family. You won’t regret it, and I guarantee they’ll become a favorite in your home too!

Coconut Chocolate Chip Cookies

Craving something sweet? These Coconut Chocolate Chip Cookies are a delicious blend of chewy cookie, rich chocolate, and toasty coconut. Perfect for any occasion, they’re sure to satisfy your sweet tooth. Bake a batch tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Desserts

Cuisine American

Servings 18 cookies

Calories 160 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Whisk
• Baking Sheet
• Oven

Ingredients

  

• 1 cup Unsalted Butter divided
• 2 cups All-Purpose Flour (240 grams)
• 2 tablespoons Nonfat Powdered Milk
• 1.25 teaspoons Fine Grain Sea Salt
• 0.5 teaspoon Baking Powder
• 0.25 teaspoon Baking Soda
• 3/4 cup Light Brown Sugar (144 grams), packed
• 1/2 cup Sugar
• 1 large Egg
• 1 large Egg Yolk
• 2 teaspoons Vanilla
• 8 ounces Bittersweet Chocolate Chips (65% cacao)
• 1 cup Unsweetened Coconut Flakes toasted
• to taste Flaky Sea Salt for sprinkling (optional)

Instructions

 

• Cook 6 tablespoons of unsalted butter in a small saucepan over medium heat until it turns golden brown and develops a nutty aroma (4 to 5 minutes). Remove from heat and add remaining butter until melted. Set aside.
• In a medium bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of nonfat powdered milk, 1¼ teaspoons of fine grain sea salt, ½ teaspoon of baking powder, and ¼ teaspoon of baking soda. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter with ¾ cup of light brown sugar and ½ cup of sugar. Beat on medium speed until loosely combined (30 seconds).
• Add 1 egg and 1 egg yolk, along with 2 teaspoons of vanilla. Beat until combined (30 seconds).
• Gradually add the dry ingredients in two additions, beating until just combined. Scrape down the sides as needed. The dough will be a little wetter than normal.
• Fold in 8 ounces of bittersweet chocolate chips and 1 cup of toasted coconut flakes.
• Transfer the dough to the refrigerator and let chill for 30 minutes.
• Preheat the oven to 375°F and place an oven rack in the middle position. Line a baking sheet with parchment paper.
• Use a scooper to portion out 1½-ounce rounds of dough and place them on the baking sheet, about 1 inch apart.
• Sprinkle each cookie with a pinch of flaky sea salt and bake for 12 to 14 minutes until the edges start to brown.
• Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Notes

• Storage: Store in an airtight container at room temperature for up to one week.
• Freezing: Freeze unbaked cookie dough balls and bake fresh cookies as needed.
• Customization: Experiment with mix-ins like nuts or dried fruit.
• Serving: Pair with milk, coffee, or ice cream for a delicious treat.

Keyword Baking Cookies, chocolate chip cookies, Coconut Cookies, Easy Cookie Recipe