Description
Delight in these chewy Coconut Chocolate Chip Cookies, combining the tropical flavor of sweetened shredded coconut with classic semi-sweet chocolate chips. Perfectly soft with golden edges, these cookies are a crowd-pleaser ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or macadamia nuts
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream the butter and sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract thoroughly.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring until just combined to avoid overmixing.
- Add coconut and chocolate chips: Gently fold in the shredded coconut and semi-sweet chocolate chips. If using, fold in the optional chopped walnuts or macadamia nuts at this stage.
- Scoop the dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough about 2 inches apart onto the prepared baking sheets to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, until the edges are golden brown but the centers remain soft yet firm to the touch.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps them set perfectly.
Notes
- For extra crunch, feel free to add the optional walnuts or macadamia nuts.
- To prevent cookies from spreading too much, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
