Since Valentine’s Day is less than a week away, I think it’s about time I posted something sweet. My Coconut Chocolate Chip Cookies are the top favorite cookie at my house and I know you’ll love them too. They are slightly chewy, stay soft for days, have just enough coconut flavor and are simply delicious.
One of my kids who has always proclaimed to hate coconut, loves these SO much. My husband who is a “plain” guy and doesn’t like to add anything “weird” to chocolate chip cookies loves them too. Then, my other daughter is always asking when I’ll make them again. You get the idea – we love them!
The recipe happened by accident really. Last month, I had to make 200 cookies for a church function and had a lot of coconut in my pantry from the holidays. It was added to my chocolate chip cookies and the result was stellar. I took three different cookies to the event and my Coconut Chocolate Chip Cookies were the first to go!
Your Shopping List
You probably already have almost everything you need to make these yummy cookies. If not, here’s your shopping list:
- brown sugar
- granulated sugar
- golden syrup or honey
- vanilla extract
- coconut extract
- all-purpose flour
- kosher salt
- baking soda
- semisweet chocolate chips
- sweetened coconut flakes
Making the Coconut Chocolate Chip Cookies
One of the things that makes the texture of these cookies so perfect is creaming together the sugars and butter for an appropriate length of time. When a recipe says to cream them together, it doesn’t mean to just mix them. I turn my stand mixer on medium speed then set a timer for 4-5 minutes! The result is this light colored very fluffy mixture.
The other secret to the perfect texture is to add either golden syrup or honey. I have only ever found golden syrup at World Market or on Amazon but it is worth having on hand. It creates the perfect chew! Honey works too though but make sure it is pure honey.
The rest of the recipe is pretty straightforward as you’ll add eggs, flour, baking soda, and vanilla. Then, you’ll add coconut extract and coconut flakes to give it that delicious texture and flavor. Oh and don’t forget the semisweet chocolate chips!
Another tip when baking these Coconut Chocolate Chip Cookies is to use either parchment paper or a silicone baking mat. Using either creates a more even cooking surface.
Also, for size reference I use a 1.25 inch cookie scoop but do a heaping scoop of dough. I think it’s the perfect size! Another tip is to add some coconut to the top of the cookies before baking because it toasts and creates even more texture to these amazing cookies.
Coconut Chocolate Chip Cookies are a must! They would actually be perfect for a sweet treat for Super Bowl Sunday coming up or anytime. Everyone loves them even if they don’t think they like coconut. Can’t wait for you to experience them!
Sponsored post for Lee’s Marketplace. Ingredients on sale February 9-15: eggs, baking chips, butter
More Cookie Recipes To Try
Coconut Chocolate Chip Cookies
- 2 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 tablespoons raw pure honey or golden syrup
- 1 egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups sweetened coconut flakes
- Parchment paper or silicone mat for baking
- Preheat oven to 350° F.
- In a medium sized bowl, combine flour, salt and baking soda. Set aside.
- In a stand or hand mixer on medium speed, cream together butter, brown sugar and granulated sugar for 4-5 minutes or until color turns pale and mixture becomes fluffy.
- Lower speed and add golden syrup or honey, eggs, vanilla, and coconut extract.
- Once combined well, slowly add flour mixture. Fold in chocolate chips and 1 cup of coconut flakes.
- Add scoops (about the size of a ping pong ball) to a baking sheet lined with parchment paper or a silicone mat. Make sure cookies are a couple inches apart before place in oven. Sprinkle tops of unbaked cookies with remaining coconut flakes.
- Bake for 8-10 minutes or until lightly golden. Let cool on baking sheet for 1-2 minutes before transferring to a cooling rack.
- If you want bigger, thicker cookies, scoop into larger sized balls then place in fridge to firm before baking. Baking times will be a little longer, just keep an eye on them.