Toasted Coconut Chocolate Chip Cookies
Chewy, bakery-style cookies dotted with melty chocolate and nutty toasted coconut. Crisp edges, soft centers, pure bliss.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup sweetened shredded coconut, toasted toast until golden
- 0.75 cup unsalted butter, softened
- 0.75 cup packed light brown sugar
- 0.5 cup granulated sugar
- 2.25 oz beaten eggs (about 1 large egg plus 1 yolk)
- 1.5 tsp pure vanilla extract
- 2.1 cup all-purpose flour spooned and leveled
- 0.75 tsp baking soda
- 0.25 tsp baking powder
- 1 tsp cornstarch optional for extra softness
- 0.5 tsp fine sea salt
- 1.25 cup semisweet chocolate chips
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Toast coconut on a sheet, 5–7 minutes, stirring once, until golden. Cool completely.
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy, 2–3 minutes.
- Beat in the beaten eggs and vanilla until smooth and glossy.
- Whisk flour, baking soda, baking powder, cornstarch, and salt in a bowl.
- Mix dry ingredients into the butter mixture on low just until combined; do not overmix.
- Fold in toasted coconut and chocolate chips until evenly distributed.
- Chill dough 20 minutes to help control spread.
- Scoop 1½-tablespoon portions onto sheets, spacing 2 inches apart.
- Bake 9–12 minutes until edges set and centers are slightly soft. Cool 5 minutes, then move to a rack.
Notes
Variation: Swap in dark chocolate chunks and add 1/4 cup chopped macadamias for a bakery-style twist. Tip: For extra coconut flavor, replace 1 tbsp of butter with coconut oil. Storage: Keep in an airtight container at room temperature for 4–5 days or freeze baked cookies up to 2 months.
This recipe is an original creation inspired by classic Toasted Coconut Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.