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.Print
- 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
- 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.
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