Jul 12, 2012
Hillary

Coconut Chocolate Chip Cookies

I went out to lunch with a friend last week and had a coconut pecan cookie that we both immediately fell in love with! It was buttery, crispy, nutty (of course) and the perfect sweetness with the coconut. I had originally gone for it because I had been craving coconut macaroons so the minute the lady said coconut, she needn’t go any further; I was sold! However, after eating this cookie, my coconut craving wasn’t satisfied but was actually intensified. So when we were running low on cookies I had every intention of making these coconut macaroons and maybe drizzling some melted chocolate on them. But then I thought I’d try something new and create a version of a chocolate chip cookie that is just packed with coconut! Yum! They ended up being a great idea and four days after I had made them, Jor was still saying “man, these are really good”! I think I’ll keep this on the short list of favorite cookies!

Here’s what you need:

Ingredients:

(Makes about 36 small cookies.)

  • 1/2 pound butter (1 stick), room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon baking powder
  • 1 1/2 cups all purpose flour
  • 6 oz bittersweet chocolate chips
  • 1 1/4 cup shredded coconut

Preheat the oven to 375 degrees and spray baking sheet(s) with non-sticking cooking spray.

Using an electric mixer, combine the butter, granulated sugar and brown sugar. Let the mixer go for a few minutes until you have a light and fluffy mixture. Beat in the egg and then add the vanilla extract. Add the salt, baking powder and flour. Last but not least, mix in the chocolate chips and coconut.

I like to make my cookies with my small teaspoon ice scream scooper. This is just a personal preference but it really helps with portion control so you can eat two cookies and not feel too guilty! But you can definitely use a larger scoop if you’d rather. Scoop out cookies and leave a few inches between each on the cookie sheet.

Bake the cookies for 9-11 minutes. I went right in the middle and took my cookies out after 10 minutes.

These cookies hit the spot! I’m a complete sucker for a chocolate chip cookie but the coconut changes the texture just a bit. In a good way of course! They still have that soft inside that I love but the exterior and edges are the slightest bit crunchy from the coconut pieces that crisp up. It really is the perfect marriage of the coconut macaroon and the chocolate chip cookie! You can also double this recipe easily. Doing so is actually close to a normal size batch of cookies. I started making smaller batches simply because I find that once I bake one batch, I’m already pining after another cookie variety, or any dessert for that matter, and I simply can’t wait the two weeks until we finish the first batch of cookies! I then find myself with too many sweets for just the two of us and not enough plastic containers to hold them all. However, we’ve worked our way through these cookies pretty fast and I wouldn’t mind having a larger batch! For now, that’s coconut chocolate chip cookies…in the shell of a nut!

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