Coconut Chocolate Chip Cookies

coconut-choc-chip-cookies

This recipe is from Good and Cheap.

Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

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It’s my youngest sister’s (Hannah’s)┬ábirthday today. Hannah has many wonderful qualities, but one of my favorites is that she is really fun to cook for. She basically likes everything, and is always extremely enthusiastic and goes back for seconds. She’s the kind of person you want to make cookies for. So Hannah, these are for you!

If you’re not a big coconut fan you can definitely skip it and just leave these plain chocolate chip, they are fabulously chewy and nutty.


Coconut Chocolate Chip Cookies
Print Recipe
Get some extra brown buttery flavor from the toasted coconut in these chocolate chip cookies.
Servings
40 cookies
Servings
40 cookies
Coconut Chocolate Chip Cookies
Print Recipe
Get some extra brown buttery flavor from the toasted coconut in these chocolate chip cookies.
Servings
40 cookies
Servings
40 cookies
Ingredients
  • 2/3 cup shaved, unsweetened coconut
  • 1 cup unsalted butter (2 sticks)
  • 2 cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cups dark brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups chocolate chips
  • salt for finishing
Instructions
  1. Heat the oven to 350 F.
  2. Spread the coconut into a thin, even layer on a cookie sheet. Place it in the oven for 5 to 8 minutes, until it's light brown, toasty, and aromatic.
  3. Melt the butter in a heavy-bottomed saucepan over low heat. Once it's melted, leave it to cool in the pan for a few minutes.
  4. In a medium-sized bowl, stir together the flour, salt, and baking soda.
  5. In another bowl, beat the brown sugar and melted butter together for about 2 minutes, until it's smooth. Add the eggs and vanilla and beat for about 5 minutes, until the mixture lightens in color.
  6. Mix the flour mixture with the brown sugar mixture, a third at a time, until it forms a dark brown, homogeneous mass. Add the chocolate chips and coconut and stir until just combined.
  7. Place the dough in the fridge for 20 minutes.
  8. Take the dough from the fridge and scoop tablespoons of dough onto a lightly buttered or parchment lined cookie sheet, leaving large spaces between each cookie so they have space to spread out. I usually do about 6 cookies per sheet. Just before putting the cookies into the oven, sprinkle them with salt.
  9. Let the cookies bake for 8 to 10 minutes. After you take them out of the oven, leave them on the sheet to set for 2 minutes, then move them to plates to cool further. Don't stack the cookies until they've cooled fully.
  10. Continue the process until you've baked all the cookies.
  11. Store the finished cookies in an airtight container.

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Leanne Brown

Hi! I'm Leanne Brown, a home cook in Brooklyn by way of Canada. I write cookbooks, like the one below!

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Good and Cheap cover 2nd edition

Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free and has been downloaded more than 1,000,000 times. I have more cookbooks, too!

Amazon.comAmazon.caFree PDFLeave a tip?Bulk orders for $5.19/copy!

Sign up for my newsletter!