Toasted Coconut Chocolate Chunk Cookies
Indulge in a tropical twist on a classic treat with these Toasted Coconut Chocolate Chunk Cookies! Combining the nutty aroma of golden-brown toasted coconut with rich, melty chunks of semisweet chocolate, these cookies are a decadent blend of texture and flavor. Crafted with a balance of soft, buttery dough and just the right sweetness from granulated and brown sugars, every bite delivers a comforting chewiness with bursts of chocolate and coconut. Perfect for a quick bake, these cookies take only 30 minutes from prep to plate and are ideal for sharing at gatherings or savoring with a cup of coffee. Elevate your cookie game with this easy-to-follow recipe, loaded with tropical-inspired charm!
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Ingredients
- 1.5 cups unsweetened shredded coconut
- 0.75 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.75 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1.5 cups semisweet chocolate chunks
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 evenly on a baking sheet. Toast in the preheated oven for 5-7 minutes, stirring occasionally, until golden brown. Remove and let cool.
Step 3
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5
In a medium-sized bowl, whisk together the flour, baking soda, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 7
Fold in the toasted coconut and chocolate chunks until evenly distributed.
Step 8
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Step 10
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (1275.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5886.1 |
| Total Fat 333.7g | 0% |
| Saturated Fat 226.6g | 0% |
| Cholesterol 759.5mg | 0% |
| Sodium 2765.2mg | 0% |
| Total Carbohydrate 703.9g | 0% |
| Dietary Fiber 41.9g | 0% |
| Total Sugars 436.3g | |
| Protein 62.6g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 407.5mg | 0% |
| Iron 38.2mg | 0% |
| Potassium 2363.2mg | 0% |
Source of Calories