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 this crispy and chewy treat.
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.
Toasting the coconut for this recipe gives these cookies a crispy and chewy texture that you can't get from raw coconut.
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 white chocolate chips or pecans. These coconut chocolate chip cookies are my husband's favoritesMy mom is a coconut fan too. My kids love my Oatmeal Cookies with M&Ms or Easy Cake Mix Cookies.
You will not be able to eat just one. What is your favorite cookie? Let me know in the comments below!
Crispy & Chewy Toasted Coconut Chocolate Chip Cookies
Makes 3 dozen cookies. Total time: 30 minutes. Printable Recipe
- 2 eggs
- 1 cup butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 teaspoon of vanilla extract
- 2 1/4 cups flour
- 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, 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 an 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.