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Chocolate Chip Coconut Cookies
A thick and chewy chocolate chip cookie loaded with toasted coconut flakes!
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
22
minutes
minutes
Servings
24
cookies
Calories
118
kcal
Author
Kristine Underwood
Ingredients
▢
1/2
cup
unsalted butter, room temperature
▢
1/2
cup
sugar
▢
1/2
cup
brown sugar, packed
▢
1/2
tsp
baking soda
▢
1/2
tsp
sea salt
▢
1
tsp
vanilla extract
▢
1
egg
▢
1¼
cup
flour
▢
1
cup
shredded coconut, sweetened
▢
1/2
cup
chocolate chips
US Customary
-
Metric
Instructions
To toast the coconut:
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Evenly spread the shredded coconut on a lined baking sheet and bake for 7-10 minutes until golden brown. Let cool completely.
To make the cookies:
In a medium bowl, cream butter and sugars together until smooth.
Add baking soda and salt.
Stir in vanilla extract and egg and stir well.
Add flour, half at a time and mix until fully incorporated.
Fold in chocolate chips and toasted coconut.
Using a 1.5 TBS cookie scoop, scoop dough onto lined baking sheets.
Bake for 12-14 minutes, rotating halfway through, until golden brown on the edges.
Let cool completely on the baking sheet and then store in an airtight container or freeze.
Notes
Make sure to read the
cookie baking tips
to get answers to common questions about baking cookies.
Nutrition
Serving:
1
cookie
|
Calories:
118
kcal
|
Carbohydrates:
14.7
g
|
Protein:
1.3
g
|
Fat:
6.2
g
|
Saturated Fat:
4.2
g
|
Cholesterol:
18
mg
|
Sodium:
101
mg
|
Potassium:
40
mg
|
Fiber:
0.6
g
|
Sugar:
9.2
g
|
Calcium:
120
mg
|
Iron:
0.2
mg