These Chewy Coconut Chocolate Chip Cookies are slightly crispy on the outside and chewy soft on the inside. The flavors of coconut and chocolate makes them irresistible.
Chewy Coconut Chocolate Chip Cookies
One of the simple pleasures of everyday life can be wrapped up in a single word: cookies.
More specifically, perfect chocolate chip cookies. After all, who [100% willingly] says no to buttery chocolate chip cookies that are golden at the edges and chewy within? It’s hard to top homemade, fresh-out-of-the-oven cookies strewn with melty chocolate morsels.
Possibly the only time one would want to deviate from tried-and-true chocolate chip cookies is when the tantalizing aroma of nutty coconut is involved. Even self-proclaimed non-coconut eaters will likely polish off their share of these chewy coconut chocolate chip cookies.
Buying and Storing Shredded Coconut Flakes
For today’s coconut chocolate chip cookies, finely shredded coconut adds an irresistibly nutty flavor. Though these cookies are designed to be on the soft/chewy side already, adding some shredded coconut to the mixture further boosts the chewy bite of every cookie.
Many grocery stores offer various types of shredded coconut, including healthy options such as organic, unsweetened shredded coconut. You can choose between larger flakes of shredded coconut vs. very finely shredded coconut.
For a more finesse coconut cookie experience, look for finely shredded coconut flakes. They’re less prominent in the finished recipe, yet still provide plenty of aroma and depth of flavor. Opt for unsweetened coconut flakes if you don’t want the added sugar (unsweetened coconut is also fabulous for savory recipes: Chicken, Sweet Potato, and Coconut Stew.)
Store your shredded coconut flakes in an airtight container or in its original sealed package. Keep it in a cool, dry space such as a basement pantry or even the fridge for longest-lasting freshness. It’s important to keep moisture/humidity out of the shredded coconut.
This dough’s a keeper
Coconut chocolate chip cookie dough keeps superbly well. We’ve made this dough and kept it in the fridge for days prior to baking; this allows for things like freshly baked cookies on the regular. Very convenient when on family cabin trips.
Additionally, this coconut chocolate chip cookie dough keeps wonderfully well in the freezer, too. Just be sure it’s wrapped up airtight; defrost what you need when you need it, and bake away.
Tip: you can shape dough into 1 TB balls and freeze them for super-fast freshly baked cookies. Be sure the dough balls aren’t initially frozen for about 30 minutes without touching, to prevent them from sticking to each other in the freezer. They can be placed together in a sealed container after initial freezing.
Essentially, you’re minutes away from fresh coconut chocolate chip cookies anytime you want. This can be good or bad, but it’s mostly good 🙂
Try These White Chocolate Macadamia Cookies, Too:
- Lemony Butter Spritz Cookies – These are fun, cute, and so tasty!
- Coconut Macaroon Cookies: perfection for spring, Easter, and little hands 🙂
- Soft Funfetti Cookies: the family will adore these for celebrating anything from birthdays to just-because bake days.
- Soft Lemon Pudding Cookies: for the absolute best lemony cookies ever, try these lemon pudding cookies… simply irresistible!
- Buttery Jam Thumbprint Cookies: buttery and jammy. And so much fun to make.