Coconut Chocolate Chip Cookies Recipe
Chocolate chip cookies are one of the most popular sweet treats out there. They go well as an after-dinner treat, and we love serving them with an ice-cold glass of milk or a cup of coffee. Recipe developer Jennine Bryant of The Marshside Pantry is the perfect friend to have if you love dessert, as she makes some of the best baked goods out there. There's a lot to love about this recipe, but Bryant explains why she loves it so much. "This recipe is really foolproof. It's hard to go wrong, as long as the ingredients are all properly mixed together and the dough is chilled, they work beautifully," Bryant says.
And why add the coconut twist? "The coconut adds a different depth of flavor and texture to the usual chocolate chip cookie," Bryant says. "Coconut and dark chocolate go well together as a flavor combo, so it really elevates the cookie to something new." We would have to agree!
Gather the ingredients for the coconut chocolate chip cookies
The best way to begin any recipe is to go to the grocery store and get all the ingredients. Remember to check for items you may have at home before loading up your cart. This recipe calls for butter and granulated sugar. In addition, you'll need light brown sugar and desiccated coconut. When you're in the baking aisle, be sure to grab some flour and baking powder. You'll also need sea salt and 2 large eggs.
Last but not least, pick up vanilla extract and dark chocolate chips.
Beat the butter and sugars
Place your favorite mixing bowl on the counter and toss in the butter. As a reminder, it should be at room temperature to make it easier to mix. If you try taking it right out of the fridge, it will be way too hard. After the butter, add the brown and white sugar to the bowl. If you make cookies a lot, you know this is pretty standard. Beat the butter and sugars together for 1-2 minutes.
Add the desiccated coconut and continue beating for 2-3 more minutes. The batter should turn creamy.
Add the eggs and mix the dry ingredients
The last thing that needs to go into the sugar mixture is the eggs. Add them one at a time and beat well after each addition.
Grab a second bowl and start to mix the dry ingredients. Again, this is very common with cookie recipes. Begin with the flour and the baking powder, then toss in the sea salt. Mix them together to combine. Once combined, add the dry ingredients to the wet ones, mixing until all the flour is incorporated. Try not to overmix the batter.
The last thing you need to do is fold in the chocolate chips. These may be easier to combine by hand, so the chips don't break apart. Just like that, you have your batter. "You could definitely mix up the types of chocolate in the [cookies] and sub in milk or white chocolate [chips]. Or, [you could use] all three for a triple chocolate coconut cookie!" Bryant says.
Chill the dough
Pop the batter into the fridge and let it chill for at least an hour. You can also leave the batter to chill overnight if that works better. "Chilling cookie dough before baking the cookies keeps them from spreading too much when baked. Have you ever tried making cookies, and instead of the neat circular shapes, you end up with a puddle on a tray?" Bryant asks.
"Essentially, chilling the dough for a decent amount of time allows the fats to solidify, which means it takes longer for them to warm back up in the oven, [causing] less spreading [and] allowing the cookie to keep [their] form. You can make the cookie dough a day or two in advance. You can even freeze it in little portions, and take a few cookies out to bake whenever you fancy!"
Roll the dough balls
Shortly before you're ready to start baking the cookies, you'll need to turn the oven to 350 F and let the oven preheat. Then, line a baking tray with parchment paper. This will help prevent the cookies from sticking to the pan.
Use a tablespoon to scoop up the cookie dough. Roll the dough into a ball and place it on the prepared baking sheet. Repeat these steps with the remaining cookies. Be sure to space the cookie dough balls at least 2 inches apart from one another.
Bake the cookies and enjoy
Pop the cookies into the oven and set your timer for 12 minutes. Once the timer dings, remove the cookies from the oven and allow them to cool for a few minutes on the cookie sheet. Then, transfer them to a cooling rack and let them cool completely. "For serving suggestions, I would say they are perfect for an afternoon snack with a cup of tea or coffee." Bryant says. "They should be stored [at] room temperature in an airtight container. They last for up to 5 days, but are better fresh."
We hope these hit the spot!
- ¾ cup butter, room temperature
- ¾ cup granulated sugar
- 1 cup light brown sugar
- 1 cup desiccated coconut
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 cup dark chocolate chips
- In a mixing bowl, beat together the butter, brown sugar, and white sugar for 1-2 minutes. Then, add the desiccated coconut and continue to beat the ingredients for 2-3 minutes, until the mixture is creamy.
- Add the eggs one at a time, and beat well after each addition.
- In a separate bowl, combine the flour, baking powder, and sea salt, then add it to the first mixing bowl. Do this in two steps, mixing in between until the flour is just incorporated. Try not to overmix the batter.
- Fold in the chocolate chips.
- Chill the cookie dough for at least 1 hour, or overnight.
- Preheat the oven to 350 F and line a baking tray with parchment paper.
- Separate out a tablespoon of cookie dough and roll the dough into a ball before placing it on the prepared baking tray. Make sure to place the cookie dough balls 2 inches apart to allow for spreading.
- Bake the cookies for 12 minutes, then take them out and allow them to cool before transferring them to a cooling rack.
| Calories per Serving | 160 |
| Total Fat | 8.5 g |
| Saturated Fat | 5.3 g |
| Trans Fat | 0.2 g |
| Cholesterol | 24.8 mg |
| Total Carbohydrates | 19.4 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 11.4 g |
| Sodium | 58.2 mg |
| Protein | 1.9 g |
