Chocolate Chip Coconut Cookie Recipes

CHOCOCONUT CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

CHOCOLATE CHIP-COCONUT COOKIE RECIPE

Steps:

• Preheat oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg. Add flour, baking soda and salt; mix well. Stir in remaining ingredients. Let stand 15 minutes.
• Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 10 to 12 minutes or until golden brown. Cool 2 to 3 minutes; transfer to wire racks. Cool completely. Store in tightly covered container at room temperature.

CHEWY COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees and prepare 2 cookie sheets with non stick silicone baking mats.
• Beat together the shortening and sugar until light and fluffy. Add the Karo® corn syrup, eggs and vanilla and mix until well blended.
• To this mix in the flour, baking soda and salt. Stir in the coconut and chocolate chips by hand.
• Roll the cookie dough into balls about 2 inches in diameter and place 2 inches apart on the cookie sheets. Bake for 9-11 minutes. Let the cookies cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.

CHEWY COCONUT CHOCOLATE CHIP COOKIES

Steps:

• In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with paddle attachment, mix together the butter and both sugars until fluffy and light, scraping down sides and continuing to mix, for about 4 minutes - do not skimp on this step, as it's super important for achieving correct texture. You can use an electric hand whisk if you don't own a stand mixer.
• Add egg and vanilla extract, mixing until incorporated and smooth; scrape down sides as needed.
• On low speed, gently mix in the dry flour mixture just until incorporated, scraping down the sides as needed; do not over-mix here. Add coconut and chocolate chips and slowly mix just until combined; again, do not over-mix.
• Use rubber spatula to scrape down sides of bowl and form a large dough ball. Transfer entire dough ball onto a sheet of cling wrap and wrap it up airtight; chill for a couple of hours in fridge.*
• When ready to bake, heat oven to 350F, with rack on lower middle position. Line baking sheets with parchment or silicone mat. Let chilled dough sit at room temp 5-10 min. while oven preheats. Use cookie scoop to form 1 TB rounded dough balls, 2 inches apart on lined baking sheets. Bake about 8 minutes or just until edges are golden; cookies will seem slightly under-baked, but will set upon cooling.

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or nonstick baking mats
• Beat sugar and coconut oil together until light and fluffy. Mix in egg and vanilla.
• Whisk flour, baking powder, and salt together in a medium bowl. Mix into the oil and sugar mixture. Stir in chocolate chips and coconut flakes.
• Drop cookie dough by the tablespoon onto the prepared baking sheets, leaving about 1 1/2 inches between each cookie.
• Bake in the preheated oven until the cookies have turned slightly brown and are set, 12 to 15 minutes.

COCONUT-CHOCOLATE CHIP COOKIES

Steps:

• Add the flour, baking powder, baking soda and salt to a large bowl and whisk to combine. Set aside.
• Add the coconut sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat together until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes. Add the eggs, one at a time, being sure to fully incorporate before another addition. Once incorporated, add the vanilla and beat to combine. Add in the flour mixture and beat until no more flour spots are visible. Fold in the chocolate chips and coconut by hand. Cover the bowl and refrigerate for at least 2 hours or up to overnight.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Scoop out a 2-tablespoon size portion of dough and roll it into a ball. Place the dough ball on the prepared baking sheet. Continue scooping and rolling until you have about 10 to 12 cookies per sheet, leaving 2-inches between them. Bake until the edges have set, but the center is still soft, about 14 minutes.
• Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Let the baking sheets cool completely and bake the remaining dough. (Alternatively, the remaining cookie dough can be wrapped and frozen for up to 1 month.)

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.