These coconut chocolate chip cookies are soft and chewy and feature the sweet taste of toasted coconut flakes. Make a dozen and surprise your kids today!
Turn a traditional chocolate chip cookie into something amazing this holiday season by adding in toasted coconut.
Trust me you’ll need a full glass of milk to wash down these soft and chewy treats.
My kids love Christmas cookies but they prefer it simple. Sugar cookies and chocolate chip are their favorites so I like to include a cookie everyone will like into the baking schedule.
The addition of nutty toasted coconut to a basic chocolate chip cookie makes everyone happy.
How do you toast coconut flakes?
Toasting the coconut for this recipe gives these cookies a crispy and chewy texture that you can’t get from raw coconut.
You’ll want to spread a thin layer of shredded coconut flakes on a shallow baking pan and bake for about 5- 10 minutes until the flakes start to turn golden brown.
Sweetened coconut will bake faster because of the sugars added. I prefer unsweetened but it is up to your taste buds as to what your family would prefer.
It will also make your house smell amazing. Like a day at the beach.
You’ll just want to make sure you keep a close eye on the oven while you are toasting the coconut to keep it from burning.
I used semi sweet chocolate chips for this cookie recipe but you could also substitute dark chocolate chips, white chocolate chips or pecans.
These coconut chocolate chip cookies are my husband’s favorites. My mom is a coconut fan too.
Can I add old fashioned oats to the coconut chocolate chip cookies batter
Yes! It’s my favorite way to ensure that the cookies are chewy and soft. Plus, they do stay a bit crispy around the edges.
Just make sure you refrigerate the dough for at least a half hour after mixing to solidify the butter. That results in less spread during baking.
Try a few of my other favorite cookie recipes
Crispy & Chewy Toasted Coconut Chocolate Chip Cookies
- 2 eggs
- 1 cup butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon of vanilla extract
- 2 cups flour
- 1/3 cup old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups toasted sweetened coconut flakes
- 1 12 ounce bag semi sweet chocolate chips
- Toast the coconut flakes on a foil lined sheet in a 350°F oven. Keep a watchful eye on the coconut flakes so they don't burn and bake for about five minutes or until light golden brown. Allow the coconut flakes to cool completely.
- Using a stand mixer, beat the eggs, sugars, vanilla extract and butter until light and fluffy. Next add the flour, oats, baking soda and salt and mix just until incorporated. On the lowest speed fold in the coconut flakes and chocolate chips or mix in by hand.
- The batter will be soft. Therefore you will want to chill the batter for at least a half hour in the refrigerator.
- Preheat oven to 375°F. Drop the batter by rounded teaspoon on nonstick cookie sheets and bake for 8 to 10 minutes or until the edges start to turn golden brown.
- Allowed the cookies to cool for 10 minutes before removing them from the cookie sheets.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
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