Toasted Coconut Chocolate Chip Cookies
Get ready to elevate your cookie game with these irresistible Toasted Coconut Chocolate Chip Cookies! Featuring golden, nutty flakes of toasted coconut and decadent semi-sweet chocolate chips, these cookies strike the perfect balance between chewy and crispy. Each bite is packed with a delightful blend of buttery richness, caramel notes from brown sugar, and the subtle crunch of toasted coconut. Quick to prepare with just 15 minutes of prep time, this recipe is perfect for busy bakers looking to create a crowd-pleasing treat. Whether you're serving them fresh out of the oven with a glass of milk or packing them as a sweet snack, these cookies are a delicious twist on a timeless classic.
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Ingredients
- 1 cup Shredded unsweetened coconut
- 0.75 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 1.75 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
Spread the shredded coconut in an even layer on one of the baking sheets. Toast it in the oven for 5-7 minutes, stirring halfway through, until golden brown. Keep a close eye on it to avoid over-toasting. Once done, remove the coconut from the oven and allow it to cool.
Step 3
In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
Step 4
Add the egg and vanilla extract to the bowl and beat until fully combined.
Step 5
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
Step 7
Gently fold in the toasted coconut and chocolate chips using a spatula or wooden spoon.
Step 8
Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and slightly golden. The centers may look underbaked, but they will firm up as the cookies cool.
Step 10
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Serve and enjoy your Toasted Coconut Chocolate Chip Cookies with a glass of milk or as a standalone treat!
Nutrition Facts
| Serving size | (949.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4423.2 |
| Total Fat 250.2g | 0% |
| Saturated Fat 169.4g | 0% |
| Cholesterol 573.5mg | 0% |
| Sodium 1391.3mg | 0% |
| Total Carbohydrate 542.8g | 0% |
| Dietary Fiber 32.1g | 0% |
| Total Sugars 343.6g | |
| Protein 47.0g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 240.2mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 780.4mg | 0% |
Source of Calories