These Coconut Chocolate Chip Cookies are the perfect blend of chewy coconut goodness and rich, melty chocolate. The coconut adds a delightful tropical twist to the classic chocolate chip cookie, making them slightly crispy on the edges and soft in the center. Whether you’re a fan of coconut or simply looking for a new variation on your favorite cookie, these treats will quickly become a staple in your baking repertoire. Perfect for sharing or indulging on your own, they bring a taste of the tropics to any occasion.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sweetened shredded coconut
- 1 1/2 cups semisweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Cream the butter and sugars together in a large mixing bowl until light and fluffy. This usually takes about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in the shredded coconut and chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft; they will set as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week, if they last that long! Enjoy with a cold glass of milk or your favorite hot beverage.
