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Coconut Chocolate Chip Cookies Recipe

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★★★★★

4.4 from 93 reviews

These Coconut Chocolate Chip Cookies combine toasted shredded coconut and browned butter with rich semi-sweet chocolate chips for a chewy, flavorful treat topped with a sprinkle of flaky sea salt. Perfectly baked until golden at the edges, these cookies offer a delightful balance of sweet, nutty, and salty flavors.

Ingredients

Scale

Toasted Coconut and Butter Mixture

  • 1 ½ cup shredded coconut (reserve ½ cup to sprinkle on top)
  • 1 cup butter (browned)

Cookie Dough

  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 ½ tsp vanilla extract
  • 3 eggs (two whole eggs & 1 yolk, room temperature)
  • 2 ¾ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 2 ½ cups semi-sweet chocolate chips

Topping

  • Reserved ½ cup toasted shredded coconut
  • Flaky sea salt (optional, to sprinkle on top)

Instructions

  1. Toast the Coconut: Preheat the oven to 325℉. Line a cookie sheet with parchment paper. Spread the shredded coconut evenly on the sheet and bake for 4-5 minutes until it turns slightly golden brown. Remove immediately and set aside, reserving ½ cup for topping.
  2. Browning the Butter: In a small saucepan over medium-high heat, melt 1 cup of butter. Stir continuously until the butter browns slightly and develops a nutty aroma, then remove from heat. Transfer the browned butter to a heat-proof bowl and stir in the toasted coconut until coated. Cover with plastic wrap and refrigerate until the butter reaches room temperature.
  3. Prepare for Baking: Preheat the oven to 375℉. Line two baking sheets with parchment paper and set aside.
  4. Mix Sugars and Butter Mixture: In a mixing bowl, combine the brown sugar, granulated sugar, and the browned butter-coconut mixture. Use a whisk attachment to beat until light and fluffy.
  5. Add Vanilla and Eggs: Mix in the vanilla extract for 10 seconds, then add the eggs and yolk one at a time, mixing each for 10-15 seconds until fully incorporated.
  6. Incorporate Spices and Leavening: Attach the paddle mixer and mix in the cinnamon, salt, and baking soda. Scrape down the bowl sides and mix for another 30 seconds to fully combine.
  7. Add Flour and Chocolate Chips: Gradually add the all-purpose flour, mixing slowly until fully blended. Fold in the semi-sweet chocolate chips until just mixed.
  8. Scoop and Bake: Using a ¼ cup cookie scoop, portion the dough onto prepared baking sheets, leaving at least 2 inches between cookies. Bake for approximately 10 minutes or until edges are slightly golden brown.
  9. Top and Serve: Immediately after baking, sprinkle each cookie with the reserved toasted coconut and flaky sea salt if using. Allow to cool slightly, then serve and enjoy.

Notes

  • For best results, ensure the butter is browned gently and not burnt to avoid a bitter taste.
  • Using room temperature eggs helps the batter mix more evenly.
  • Reserve the toasted coconut separately to maintain its texture and for topping.
  • Flaky sea salt on top enhances the flavor by balancing the sweetness.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Coconut Chocolate Chip Cookies, Browned Butter Cookies, Toasted Coconut Cookies, Chewy Chocolate Chip Cookies, Homemade Cookies

Find it online: https://foodbylina.com/coconut-chocolate-chip-cookies-recipe/