Coconut Chocolate Chip Cookies

Chewy coconut chocolate chip cookies have become the answer to my anytime sweet craving. They blend crisp edges and soft centers with melty chocolate and sweet coconut in every bite – the kind of treat you want to sneak from the cooling rack when no one’s looking.

I started baking these for last-minute bake sales and now friends ask for them months later. The coconut always wins over even those who claim not to love coconut.

Ingredients

• Butter: Brings tender crumb and rich flavor Choose unsalted for more control over salt
• Light brown sugar: Gives chewiness and subtle caramel notes Go for fresh soft-packed sugar
• Egg and egg yolk: Binds dough and adds richness Always best at room temperature
• Vanilla: Deepens flavor Pure extract beats imitation
• All-purpose flour or gluten-free blend: Forms the base Sift for best texture
• Rolled oats: Add hearty chew Old fashioned oats are perfect for this
• Baking soda: Helps the cookies rise and spread Use fresh for best lift
• Kosher salt: Balances sweetness Taste a pinch to check potency
• Cinnamon: Adds warmth and depth Try Ceylon or Vietnamese for best aroma
• White chocolate chips: Bring creamy sweetness Look for real cocoa butter in the ingredients
• Semi-sweet chocolate chips: Offer contrast against white chocolate Choose high percent cocoa brands
• Coconut: Makes these cookies unique Use shredded or flaked sweetened coconut

Step-by-Step Instructions

Melt the Butter:

Place the butter in a large saucepan and melt it over medium heat until fully liquid but not browned This makes it easier to blend with sugar later

Combine Butter and Sugar:

Remove the butter from heat and stir in the brown sugar Mix until almost smooth and glossy Let this cool down so it will not cook the eggs

Mix Dry Ingredients:

In a separate bowl whisk together flour oats baking soda salt and cinnamon Make sure there are no lumps for even mixing

Whisk Wet Ingredients:

Crack the egg and egg yolk into a bowl with the vanilla Whisk until fully blended for a silky texture once incorporated

Blend Wet and Dry:

Add the egg mixture to the cooled butter-sugar Add the dry ingredients in thirds Stir to combine after each addition which keeps the dough tender

Chill and Add Mix-Ins:

Let the dough cool fully This step prevents chocolate melting Add chocolate chips and coconut Stir gently so everything is evenly distributed

Shape the Cookies:

Scoop dough onto parchment-lined baking sheets Use your hands to roll into balls Slightly flatten each one for that classic cookie shape

Bake:

Bake in a preheated oven at 325 F for about 10 to 12 minutes Look for edges set and tops just starting to turn golden

Cool:

Let cookies rest on the sheet a minute or two Move to a rack to cool fully This keeps them tender and stops soggy bottoms

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Oats are my not-so-secret ingredient They make every bite hearty and keep the cookies softer longer I once made these for a snowed-in weekend and half disappeared before they cooled

Storage Tips

Cool your cookies fully before stashing them in an airtight tin at room temperature They stay soft and nice for up to 5 days For longer storage tuck them in the freezer separated by parchment They thaw super fast so you never have to wait long

Ingredient Substitutions

No white chocolate chips Use only semisweet or swap in butterscotch chips Vegan butter works fine here and coconut flakes can be sweetened or unsweetened based on your preference If you need to make them gluten free use the blend mentioned and do not skip the xanthan gum

Serving Suggestions

Serve these cookies with a cold glass of milk coffee or alongside a scoop of coconut ice cream They are a hit in a lunchbox and stand out on a holiday cookie platter Sometimes I press a little extra coconut on top just before baking for bonus texture

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Cultural Context

Coconut and chocolate have become a classic pairing thanks to everything from German chocolate cake to South Pacific treats I like to think these cookies take the best of both worlds with a bit of Americana thanks to the oats and gooey chocolate

Frequently Asked Questions

→ Can I use sweetened coconut instead of unsweetened?

Yes, sweetened coconut can be used, but it will add more sweetness and slightly more moisture. Consider reducing the sugar a bit if you prefer cookies that are not overly sweet.

→ How do I keep the cookies chewy?

Do not overbake—cookies should be just set and slightly underdone in the center. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

→ Can these cookies be made gluten-free?

Absolutely! Substitute the all-purpose flour with brown rice flour, tapioca starch, potato starch, and a little xanthan gum for a gluten-free version, as listed above.

→ Should I chill the dough before baking?

Letting the dough cool completely before adding chocolate chips and coconut ensures even mixing and helps cookies hold their shape during baking.

→ Can I use different types of chocolate chips?

Yes, feel free to swap or mix chocolate chips based on preference. Milk, dark, or even peanut butter chips all complement coconut nicely.