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There isn’t a lot of room to improve on a classic chocolate chip cookie, but these are trying. Coconut oil gives these Coconut Chocolate Chip Cookies a slightly crunchy texture, and chocolate and toasted coconut are always a perfect flavor pairing.
Ingredients for Coconut Chocolate Chip Cookies
Coconut Oil – Use solid oil in this recipe. Liquid or melted coconut oil will make the cookies spread out far too much. For desserts that need a lot of coconut flavor, I like to use unrefined coconut oil.
Brown Sugar – I used dark brown sugar.
Coconut Extract – If you aren’t using coconut extract, it would be good to make sure you use a coconut oil that has a lot of flavor.
Chocolate chips – I used dark chocolate, but this recipe will work great with whatever combination of milk, dark, or white chocolate chips, chunks, or discs that you prefer.
Coconut Flakes – Small, unsweetened coconut flakes work best in this recipe. Unsweetened coconut is drier and will give the cookies more texture, and you can also toast it! The sugar on sweetened coconut may be more prone to burn while toasting. I recommend toasting the coconut flakes to get the flavor next level. Spread the coconut on a baking sheet in a thin layer and toast in the oven at 325 F (160 C) for about 6-7 minutes.
Notes on Technique
- Some types of coconut oil can be so lumpy that even a mixer won’t be sufficient. The best way to work out the lumps is to mix with your hands. Just make sure to wash your hands well beforehand or to use food safe gloves.
- Make sure to give the toasted coconut time to cool down before adding it to the batter.
- There’s no need to chill this cookie batter before baking.
- The best way to get your cookies to bake evenly is to make sure they are uniform in size, and the best way to do this is to use an ice cream scoop. The ones that are best for cookies are the ones that have a metal band that detaches the dough from the scoop. I like to use a knife to scrape the excess dough off the scoop before placing it on the pan – this will ensure your cookies have smoother edges.
- If you want your cookies to be perfectly round, pick a cookie cutter that is slightly larger than the cookie. As soon as you take the cookies out of the oven, rotate the cookie cutter around the outer edge of each cookie several times.
Coconut Chocolate Chip Cookies
Ingredients
- 1 1/8 cup all-purpose flour (145 g)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup solid coconut oil (105 g)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 1/8 teaspoon coconut extract
- 3/4 cup chocolate chips (125 g)
- 3/4 cup toasted coconut (75 g)
Instructions
- Preheat the oven to 350° F (180° C) and line 3 baking sheets with parchment. In a medium bowl, combine the flour, baking soda, and salt, and stir until well combined.
- In a large bowl, mix together the solid coconut oil, sugar, and brown sugar. You may need to mix with your hands in order to get all the lumps out of the coconut oil.
- Add the egg and coconut extract and mix with a large spoon or an electric mixer until well combined. Add half of the flour mixture and continue mixing. Switch to a spoon and add the remaining flour mixture, as well as the chocolate chips and toasted coconut, and stir until fully combined.
- Using a cookie scoop or your hands, shape the cookie dough into about 20 balls, spacing them out evenly on the baking sheets. Bake at 350° F (180° C) for about 9-12 minutes, or until the edges are slightly browned and the centers no longer look wet. The cookies store well at room temperature for about 4 days or in the refrigerator for about a week.
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