Soft, melt in your mouth coconut chocolate chip cookies packed with melty chocolate chips and fragrant toasted coconut are simply divine!
I am so glad to be teaming up with the amazing team at Nielsen-Massey Vanillas on this post to bring attention to a pretty sweet giveaway they are hosting on instagram now through December. The lucky recipient and chosen family member/friend will have the opportunity to win 13 of Nielsen-Massey Vanillas’ premium vanilla extracts and flavors. To enter, simply upload a new photo to your feed (profile must be public) of you baking at home to share with a loved one during the holiday season and use the hashtag #nmvbaketoshare. To Learn more, visit nielsenmassey.com/baketoshare for official rules.
Now, lets give these coconut chocolate chip cookies the attention it needs!! What’s not to love about soft chocolate chip cookies? Now, add coconut and you have yourself an awesomely delicious treat! I find the pairing of coconut and chocolate to be absolutely scrumptious and often find myself favoring desserts with these flavors. So, of course, I had to sneak in some coconut into my recipe for soft, melty chocolate chip cookies. Toasting the coconut really brought out its natural fragrant flavor in these cookies. The addition of Nielsen-Massey Indonesian Pure Vanilla Extract perfectly enhanced the flavor of the coconut and chocolate making for one of the most flavorful cookies I have ever made.
How To Make Toasted Coconut Chocolate Chip Cookies
Key Ingredients
- Unbleached All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Dark Brown Sugar – may used light brown sugar
- Unsweetened Shredded Coconut
- Unsalted Butter
- Semi-Sweet Chocolate Chips
- Vanilla Extract – I used the Nielsen-Massey Indonesian Pure Vanilla Extract
To Make Coconut Chocolate Chip Cookies
- Toast – shredded coconut in a medium frying pan under medium low heat until coconut starts to take on a golden brown color, about 2-3 minutes. Take care to watch coconut attentively as change in color happens quickly. Transfer toasted coconut to a small mixture bowl to cool.
- Whisk – the flour, baking powder, baking soda, and salt in a large mixing bowl.
- Beat – butter, brown and granulated sugar in the bowl of stand mixer fitted with paddle attachment or with a hand-held electric mixer at medium-high speed for 4-5 minutes. Butter-sugar mixture should be fluffy in appearance with a light tan color. Next, beat in the egg and vanilla extract.
- Mix – the dry ingredients into wet mixture at low speed just until cookie dough forms, about 1-2 minutes. Take care to not overmix cookie dough.
- Fold – toasted coconut and chocolate chips into cookie dough.
- Refrigerate – coconut chocolate chip cookie dough for 3-4 hours or overnight.
- Preheat – oven to 350F (180 C) and line two large baking sheets with parchment paper/silicone baking mat. Alternatively, cookies may be baked in batches with one large baking sheet.
- Bake – scoop coconut chocolate chip cookies dough onto prepared baking sheet(s) and bake for 9-11 minutes, rotating the pan halfway through bake time. For soft, gooey in the center cookies, take care to not over bake coconut chocolate chip cookies.
- Cool – coconut chocolate chip cookies on baking sheet(s) for 3-4 minutes before transferring to cooling rack to cool to room temperature. Alternatively, cookies may be served warm which I highly recommend!
How to Store Coconut Chocolate Chip Cookies
- Unbaked – scoops of coconut chocolate chip cookies dough should be placed on a baking sheet lined with parchment paper and frozen until firm. Transfer frozen scoops of cookie dough into a large dated ziplock bag or airtight container and store in the freezer for up to 1-3 months. Frozen cookie doughs may be baked straight from the freezer. Just increase the bake time from 9-11 minutes to 10-12 minutes.
- Baked – coconut chocolate chip cookies stored in an airtight container will last up to 5 days at room temperature. To help maintain soft texture of cookies, a slice of bread should be place at the base of container that cookies are stored in. The moisture from bread will help to keep cookies soft.
Tips for Making Awesome Cookies
- Room Temperature Ingredients – make sure that all ingredients are at room temperature before making cookies. Using room temperature ingredients will make it easier for ingredients to mix together. Specifically, for the butter, you want it to be at room temperature but not overly soft. For example, if you were to press your finger into butter, it should leave an indentation.
- Properly Cream Butter and Sugar – taking time to properly cream the butter and sugar together will help to aerate cookie dough and help prevent ending up with dense cookies. This step is key to achieve cookies that are soft in texture. The butter and sugar should be creamed until mixture appears light and fluffy, about 4-5 minutes. I do not recommend creaming butter and sugar over the 5 minute mark.
- Do not overmix cookie dough – overmixing cookie dough will build up the gluten in flour resulting in tough dense cookies. Once the dry ingredients are added to the wet mixture, mix everything together at low speed just until batter starts to clump up and form into cookie dough.
- Chill cookie dough – chilling cookie dough will allow the butter to firm back up and help prevent overspreading of cookies during bake time. I recommend chilling the cookie dough for a minimum of 1-2 hours or overnight. If refrigerating overnight, allow cookie dough to sit at room temperature for 20-30 minutes. This will soften up the dough making it easier to scoop and bake.
Looking for More Scrumptious Eats, Checkout the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintCoconut Chocolate Chip Cookies
Soft, melt in your mouth toasted coconut chocolate chip cookies packed with melty chocolate chips and fragrant toasted coconut are simply divine!
- Prep Time: 10 Minutes
- Cook Time: 11 Minutes
- Total Time: 21 minutes
- Yield: 22 Cookies 1x
Ingredients
Ingredients
- 2 Cups (250 g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Large Egg, Room Temperature
- 3/4 Cup (6 oz) Unsalted Butter, Room Temperature, Not Softened
- 8 Ounces (226 g) Semi-Sweet Chocolate Chips
- 1/2 Cup (110) Dark Brown Sugar, Packed
- 1/2 Cup (24 g) Unsweetened Shredded Coconut
- 1/4 Cup (50 g) Granulated Sugar
- 1 Teaspoon Nielsen-Massey Indonesian Pure Vanilla Extract
Instructions
Instructions
- In a medium frying pan under medium low heat, toast shredded coconut until it starts to take on a golden brown color, about 2-3 minutes. Take care to watch coconut attentively as change in color happens quickly.
- Transfer toasted coconut to a small mixture bowl to cool.
- In a large mixing bowl, add and whisk to combine the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, beat the butter, brown and granulated sugar at medium-high speed for 4-5 minutes. Butter-sugar mixture should be fluffy in appearance with a light tan color.
- Next, beat in the egg and vanilla extract into butter mixture.
- Mix the dry ingredients into wet mixture at low speed just until cookie dough forms, about 1-2 minutes. Take care to not overmix cookie dough.
- Fold toasted coconut and chocolate chips into cookie dough.
- Refrigerate coconut chocolate chip cookie dough for 3-4 hours or overnight.
- Preheat oven to 350F (180C) and line two large baking sheets with parchment paper/silicone baking sheet. Alternatively, cookies may be baked in batches with one large baking sheet.
- Scoop coconut chocolate chip dough onto prepared baking sheet(s) and bake for 9-11 minutes, rotating the pan halfway through bake time. For soft, gooey in the center cookies, take care to not over bake coconut chocolate chip cookies.
- Cool coconut chocolate chip cookies on baking sheet(s) for 3-4 minutes before transferring to cooling rack to cool to room temperature. Alternatively, cookies may be served warm which I highly recommend!
Notes
- I used a 1.5 ounce cookie scoop which gave a yield of 22 cookies. For a larger yield, a 1 ounce cookie scoop may be used instead.
- If refrigerating coconut chocolate chip cookies dough overnight, allow dough to sit at room temperature for 20-30 minutes. This will soften up the dough a bit making it easier to scoop and bake.
- I used unsweetened shredded coconut but for a more sweeter cookie, sweetened shredded coconut may be used instead.
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