The great thing about this recipe is that the coconut taste is very subtle and does not overwhelm the buttery, chocolaty flavor. The coconut is toasted first, which helps bring out the “nuttiness” of the coconut as well as keep it from overpowering the rest of the ingredients in the recipe. The coconut also makes the cookies chewier than the typical chocolate chip cookie.
This coconut chocolate chip cookies recipe is simple to make. The only even slightly tricky part is toasting the coconut just right so that it doesn’t get too brown.
Remove the butter from the refrigerator at least one-half hour before you begin to make the dough to allow it to soften.
Heat the oven to 300 degrees.
On a large baking sheet with a rim spread out the coconut.
Bake the coconut until it turns a golden brown. This should take about 7 minutes. Be sure not to over bake it.
Completely cool the coconut before adding it to the cookie dough.
Sift the flour and baking powder together.
Add the butter, sugars, salt, and coconut to the bowl of a mixer and mix at medium speed about 3 minutes until the mixture is fluffy.
Add the eggs, beating after each egg.
Add the vanilla and mix lightly.
Turn the mixer to low and add the flower mixture a little at a time until it is combined well.
Stir in the chocolate.
Chill the dough for 2 hours before you bake the cookies.
Preheat the oven to 325 degrees.
Roll dough into 1-inch balls and place them 2 inches apart on cookie sheets.
Bake the cookies for 12 to 15 minutes until the crispy on the edges and golden brown.
My name is Andrea, and I am excited that you are here. I have a passion for cooking and baking that I want to share with you. I enjoy spending moments in the kitchen creating beautiful, easy, and nutritious recipes for my friends and family. There is nothing better than sharing a meal with the ones you love! I believe life…
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