These Chewy Coconut Chocolate Chip Cookies are slightly crispy on the outside and chewy soft on the inside. They’re loaded with the goodness of coconut and chocolate, making them seriously irresistible.
Happy Good Friday, All! And a very Happy Easter 🙂
This has become one of my favorite times of year, with spring and Easter bringing our focus towards Hope.
The sun is shining (despite our spring snowstorm) and the robins are getting ready to lay their pretty blue eggs. Just yesterday we flipped over how huge our mama robin is now; she builds a new nest under our deck every spring.
Tulips and daffodils are straining to poke through the ground any day. I can’t wait, so I step up the pace with bouquets of fresh flowers in the house. The bright yellow petals just bring out the happy.
Even my non-girly self embraces all things pastel this time of year.
We’ve recently started to crush on coconut around here, too.
Not just ‘cuz it’s spring, but it qualifies as health food and can be loaded into chocolate chip cookies. As in Chewy Coconut Chocolate Chip Cookies. Hello, Lovely.
Even non-coconut eaters will weaken their resolve and scoop these babies into their mouths. Every bite full brings a blissful mixture of chewy coconut, melty chocolate, and toothsome texture.
This cookie dough keeps superbly well. Translation: you’re minutes away from fresh coconut chocolate chip cookies anytime you want. This can be good or bad, but it’s mostly good 🙂
Here’s to Easter’s hope, baby birds, tutti fruitti Jelly Bellies, and baskets full of cookies.
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Chewy Coconut Chocolate Chip Cookies
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 24 1x
- Category: dessert, cookies
Ingredients
- 1 cup all purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp table salt
- 1/4 cup salted butter, softened to room temp (not melty)
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 1/2 cups finely shredded coconut, sweetened or unsweetened
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, blend together the butter and both sugars until fluffy and light, 3-4 minutes. (Alternatively, you can use an electric hand whisk.) Add egg and vanilla extract, mixing until incorporated and smooth.
- On low speed, gently mix in the dry flour mixture just until incorporated, scraping down the sides as needed; do not overmix. Add coconut and chocolate chips and slowly mix just until combined; again, do not overmix. Wrap dough airtight in cling wrap and chill for at least 1 hours, or up to several days in fridge.
- When ready to bake, heat oven to 350F, with rack on lower middle position. Line baking sheets with parchment or silicone mat. Let chilled dough sit at room temp 5-10 min. Form 1 TB rounded dough balls, 2 inches apart on lined baking sheets. Slightly depress dough balls, as they will only spread moderately during baking. Bake about 8 minutes or just until golden; cookies will seem slightly under-baked, but will set upon cooling.
Notes
Leftover cookies should be kept in airtight container at room temp up to 5 days. Baked cookies can be wrapped airtight and frozen for several weeks.
Source: Chew Out Loud
Springtime = Cookie Time
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followed this recipe to a t..but added skor bits also….they flattened like a pancake and felt they were too buttery..I then decided to add some oatmeal to bulk them up a bit..worked a bit better…was disappointed as they look so good in your shot….they taste awesome..just wish they looked better
Glad you liked the taste, Maggie. The butter has to be just slightly softened (not too soft.) Try chilling dough longer and forming cold dough balls. That should do the trick. I even typically have to flatten my dough balls a bit b/c they don’t spread too much in the oven. Good idea adding some oatmeal to yours 🙂 Thanks for being here!
I thought there was suppose to be chocolate chips in there
These were awesome. Made it for a lunch party, and everyone raved. Froze extra dough and those turned out great, too. Thank you!
Glad you liked these, Kerri! 🙂
The flavor was great but just like the person above they flattened out paper thin and were very buttery. I added another cup of flour and they were perfect.
Daniel, try chilling the dough longer before baking…it should do the trick without having to add flour; but it sounds like you did awesome and we’re so glad you liked the flavor 🙂 Thanks for being here!
Great cookies!! I was wondering if you recently made changes to this recipe by adding cornstarch to it? If so, do you mind sharing the original recipe please? I thought I remember it being a little different before…
Thank you,
Darshna
Great memory! Yes, I recently added the cornstarch to give it extra chewy texture and to ensure it doesn’t flatten during baking. You can definitely omit it, though thanks for being here and glad you love the cookies!
I am so happy I found this recipe -these are just the cookies I was looking for! I actually made 1/2 a recipe ( using a small egg)~ And they turned out great: flat and chewy!
Next time, I will chill the dough in the bowl and bake them longer about 10 minutes.
Thanks 🙂
★★★★★