Chocolate Chip Toasted Coconut Cookies
Every so often I am at a loss for what I have a taste for in terms of baking. I open and close my refrigerator and pantry numerous times waiting for ingredients to call my name. This is pretty much how Chocolate Chip Toasted Coconut Cookies came into being.
Samuel had been telling me that we didn’t have anything to eat, as in cookies/brownies/cakes. Shocking, I know, but true. I felt like Mother Hubbard whose cupboards were bare.
I knew that once I came up with an idea, our cupboards (or freezer) would once again be back to normal. Rather than simply adding coconut into the dough with the chocolate chips, I chose to toast it first. I am so glad that I did because the depth of flavor brought into the cookies by taking this extra step is fantastic.
The key to getting the cookies to hold their shape while baking is allowing the dough to sit in the refrigerator for an hour before scooping. You can leave the dough in longer, if it works better with your schedule but the hour is highly recommended if you do not want a pancake looking cookie.
The best news is that the cookies freeze beautifully after baking. Alternatively, you may scoop the dough onto a baking sheet and freeze the balls. Once the balls are hard, transfer them to a freezer safe container. When you want a freshly baked cookie, the balls are ready to bake.
| Chocolate Chip Toasted Coconut Cookies | Print |
- 2½ cups (12 ounces) all purpose flour
- 1 teaspoon (.10 ounces) baking soda
- ½ teaspoon (.05 ounces) salt
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup (5.60 ounces) sugar
- ¾ cup (7.05 ounces) light brown sugar
- 2 eggs
- 1 teaspoon (.10 ounces) vanilla extract
- 1-1/3 cups (4.20 ounces) toasted coconut flakes
- 1-1/3 cups (9.50 ounces) chocolate chips
- Whisk together the flour, baking soda and salt. Set aside.
- Place the butter, sugar and brown sugar into a large mixing bowl. Beat until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time followed by the vanilla.
- Blend in the dry ingredients. Add the toasted coconut and chocolate chips and mix thoroughly.
- Transfer the dough to a bowl. Cover and refrigerate for one hour.
- Preheat the oven to 350°. Line 2 or 3 baking sheets with parchment paper and set aside.
- Use a 2 teaspoon cookie dough scoop to transfer the dough to the prepared baking sheets.
- Bake at 350° for 12-14 minutes, rotating the pans top to bottom and front to back halfway through.
These look wonderful. I’m wondering if I can use the 3T scoop that you use for your regular Chocolate Chip cookies and if so, can you please tell me how long to bake them. I follow your directions, explicitly, so I am not good at, “Watch them until they are done.” Thanks.
Mary,
I would recommend checking on them at 18 minutes. They may bake as long as 22 minutes, depending on your oven.
Hope this helps.
Should the coconut be sweetened or unsweetened?
Nancy,
I used sweetened coconut flakes but if you prefer your cookies a tad less sweet, used the unsweetened flakes.