Indulge in the ultimate cookie experience with our soft and chewy coconut chocolate chip cookies. Filled with rich chocolate chips and crunchy coconut flakes, these cookies will satisfy all your cookie cravings.
Chocolate chip coconut cookies are a tasty indulgent treat that combines the rich and creamy flavor of chocolate with the sweet and nutty flavor of coconut. These cookies are made with a buttery dough that is filled with a generous amount of chocolate chips and coconut flakes. They are the perfect combination of rich and sweet flavors, making them a favorite for anyone with a sweet tooth.
Recipe Origins
The origins of chocolate chip coconut cookies are unclear, but it is likely that they were inspired by other popular cookie recipes that combine chocolate and coconut. Chocolate chip cookies are a classic American dessert that was created by Ruth Graves Wakefield in the 1930s. She owned the Toll House Inn in Massachusetts, and she is credited with inventing the recipe for chocolate chip cookies by adding chopped chocolate to her cookie dough. Coconut cookies, on the other hand, are a popular treat in many parts of the world, and they have been enjoyed for centuries. The combination of chocolate and coconut in cookies is a natural evolution of these two popular desserts.
Adjusting the Size of the Cookies
One of the most common questions that bakers have is how to adjust a cookie recipe to make different sizes of cookies. Whether you want to make tiny bite-sized cookies or large and impressive cookies, there are a few simple steps that you can follow to achieve the perfect size and texture.
It is important to understand that the size of the cookie will affect the baking time. Smaller cookies will bake faster, while larger cookies will take longer to bake. As written, this recipe will make 24 cookies using about 2 tablespoons of dough per cookie. If you make half-size cookies, you’ll end up with 48 cookies that cook a few minutes faster. Keep a close eye on baking times when altering the size of your cookies.
Cookie Scoops
A cookie scoop is a handy tool that is used to portion cookie dough into equal-sized balls. It is a simple and efficient way to ensure that your cookies are all the same size and shape,/ There are different sizes of cookie scoops available, ranging from small teaspoon-sized scoops to large 1/4 cup scoops. This allows you to choose the size that is best suited for the type of cookie you are making. A good standard size for a cookie scoop is a #40 which holds 2 tablespoons or 1 ounce of dough.
To use a cookie scoop, simply fill the scoop with the cookie dough and press the dough into the scoop with your thumb. Then, release the dough onto the baking sheet by pressing the lever or pushing the dough out with your thumb. This will create a perfectly round and uniform ball of dough that is ready to be baked. The cookie scoop can also be used to portion out other types of dough, such as muffin batter or cupcake batter, for consistent results.
Indulge in the ultimate cookie experience with our soft and chewy coconut chocolate chip cookies. Filled with rich chocolate chips and crunchy coconut flakes, these cookies will satisfy all your cookie cravings.
Ingredients
- 1 cup salted butter softened
- 1 cup brown sugar tightly packed
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cups milk chocolate chips
- 1/2 cup sweetened coconut flakes
Instructions
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Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper.
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In a large bowl, use a hand mixer to cream together butter, brown sugar, and white sugar for about 2 minutes until smooth and creamy. Add in eggs and vanilla and beat until smooth.
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Stir in baking soda, salt, and flour and mix until it forms a nice dough. Stir in chocolate chips and coconut with a spoon.
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Take two tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookies per pan. This recipe makes 24 cookies.
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Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
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Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.
Notes
Freezer Instructions
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake approximately 12 to 15 minutes.
Store completely cooled cookies in an airtight container. Cookies stay fresh for 3 to 5 days.
Serving: 1cookie | Calories: 238kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 176mg | Potassium: 41mg | Fiber: 1g | Sugar: 21g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
