Coconut Chocolate Chip Cookies

Coconut Chocolate Chip Cookies are soft, chewy, and full of rich coconut flavor. These are always a hit, and are such a fun twist on the classic chocolate chip cookie!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 177

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated white sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons coconut extract
1 teaspoon baking soda
1 teaspoon salt
3 cups all purpose flour
1 1/2 cups semi-sweet chocolate chips
2 cups sweetened flaked coconut

Instructions

Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
Add butter, sugars, eggs, and coconut extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
Add chocolate chips and chopped sweetened flaked coconut to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips and flaked coconut to the top of the dough balls.
Bake for 9-11 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!

Notes

Line the sheet pan with parchment paper. This will help prevent the cookies from spreading/sticking to the pan. It also makes clean up much easier.
Use a cookie scoop to help scoop out the dough. This helps keep all of your cookies uniform in shape and size so that they will bake evenly.
Storing: Store fully baked and cooled cookies in an airtight container on the counter for up to 4 days.
Freezer Instructions: To freeze just the dough, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer. You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time. To freeze fully baked Coconut Chocolate Chip Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.

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