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    Home » Recipes

    October 30, 2022

    Coconut Chocolate Chip Cookies

    Jump to Recipe

    These Coconut Chocolate Chip Cookies are from Mimi Council’s Cookbook ‘Cookies for Everyone’ and they are officially one of my favorite cookies! The coconut adds a lightness to the classic chocolate chip cookie. They’re perfectly chewy and perfectly sweet!

    This recipe can be found on page 21 of Cookies for Everyone, named ‘Dad’s Coconut Chocolate Chip Cookies’. Get the cookbook for more tips, tricks and delicious cookie recipes! The book also includes notes on how to make the recipes gluten-free and how to bake them at high altitudes.

    Quick Tips

    • Use a cookie dough scoop to easily portion your cookies and keep your hands clean
    • Add more chocolate chips to the baked cookies right when they come out of the oven to make them extra pretty!
    • Use a round cookie cutter or a glass to swirl around the hot cookies to make them perfectly round

    Equipment

    • Hand mixer or stand mixer
    • Mixing bowls or stand mixer bowl
    • Whisk
    • Measuring cups/spoons or a kitchen scale
    • Silicone spatula
    • Cookie sheets
    • Parchment paper (optional)

    Ingredient Notes

    • Dark brown sugar: dark brown sugar is recommended for this recipe, but light brown sugar can be substituted
    • Unsweetened wide-flake coconut: wide-flake coconut is recommended for this recipe, but I couldn’t find it in stores so I used shredded coconut. Just make sure it’s unsweetened!
    • All of the other ingredients are simple and can likely be found in your own kitchen (salted butter, cane sugar, vanilla extract, eggs, all-purpose flour, baking soda, fine sea salt and semi-sweet chocolate chips)

    Try some of these other cookie recipes from Mimi!

    • Peanut butter cookie pies
    • Rye chocolate chip cookies
    • Lemon zest chocolate chip cookies

    How to make Coconut Chocolate Chip Cookies

    These cookies can be easily thrown together in just two bowls using a hand or a stand mixer!

    First, preheat your oven to 375 degrees.

    Prepare your cookie sheets by lining them with parchment paper or greasing them with baking spray.

    In a large mixing bowl or a stand mixer, add the butter, cane sugar, dark brown sugar and vanilla extract. Mix on low speed until the ingredients are well-combined. Scrape down the bowl once complete.

    Add in the eggs and mix lightly, just enough to break the yolks.

    In a separate bowl, whisk together the dry ingredients (flour, baking soda and sea salt).

    Add the flour mixture to the wet ingredients, then mix on low until just combined.

    Add the chocolate chips (reserving some for topping the cookies after they come out of the oven) and coconut. Mix until a stiff dough forms.

    Use your hands or a cookie dough scoop to ball the cookie dough (makes about 24 cookies). Place them on the prepared cookie sheet at least 1 inch apart.

    Bake for 11 minutes or until the cookies are browned on the edges and the bottom.

    Top with additional chocolate chips, if desired. Then allow them to cool to room temperature and enjoy!

    Store in an airtight container at room temperature for up to seven days.

    Try some of my other favorite cookies!

    • Coffee Cake Cookies
    • Loaded Chocolate Chip Cookies
    • Triple Chocolate Peppermint-Filled Cookies

    Coconut Chocolate Chip Cookies

    Mimi Council
    These Coconut Chocolate Chip Cookies are from Mimi Council's Cookbook 'Cookies for Everyone' and they are officially one of my favorite cookies! The shredded coconut adds a lightness to the classic chocolate chip cookie. They're perfectly chewy and perfectly sweet!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cookies

    Equipment

    • 1 Hand or stand mixer
    • 1-2 Mixing bowls
    • 1 whisk
    • 1 silicone spatula
    • 2 Cookie sheets
    • measuring cups/spoons

    Ingredients
      

    • ½ cup salted butter (softened)
    • ¼ cup plus 2 tablespoons cane sugar
    • ¼ cup plus 2 tablespoons dark brown sugar
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 1⅔ plus 2 tablespoons all-purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • ¾ cup semi-sweet chocolate chips
    • 1⅓ cups unsweetened wide-flake coconut

    Instructions
     

    • Preheat the oven to 375 degrees.
    • Prepare 2 cookie sheets by lining them with parchment paper or greasing them with baking spray.
    • In a large mixing bowl or a stand mixer, add the butter, cane sugar, dark brown sugar and vanilla extract. Mix on low speed until the ingredients are well-combined. Scrape down the bowl once complete.
    • Add in the eggs and mix lightly, just enough to break the yolks.
    • In a separate bowl, whisk together the dry ingredients (flour, baking soda and sea salt).
    • Add the flour mixture to the wet ingredients, then mix on low until just combined.
    • Add the chocolate chips (reserving some for topping the cookies after they come out of the oven, if desired) and coconut. Mix until a stiff dough forms.
    • Use your hands or a cookie dough scoop to ball the cookie dough (makes about 24 cookies). Place them on the prepared cookie sheet at least 1 inch apart.
    • Bake for 11 minutes or until the cookies are browned on the edges and the bottom.
    • Top with additional chocolate chips, if desired. Then allow them to cool to room temperature and enjoy!
    Keyword coconut chocolate chip cookies, coconut cookies
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