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Coconut Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, combining the rich flavors of coconut with the sweetness of chocolate. Perfect for any occasion, these cookies are not only delicious but also easy to make. Whether you’re a coconut lover or just looking for a new cookie recipe to try, these cookies will surely satisfy your sweet tooth. With their chewy texture and rich flavor, they are great for sharing or enjoying all by yourself!
Ingredients
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in Coconut and Chocolate Chips: Gently fold in the shredded coconut and chocolate chips until evenly distributed throughout the dough.
- Drop Cookies onto Baking Sheet: Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
FAQs
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter cookie. Just be mindful of the additional sugar content in the recipe.
How do I store Coconut Chocolate Chip Cookies?
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them for up to three months.
Can I substitute the chocolate chips?
Absolutely! Feel free to use dark chocolate chips, white chocolate chips, or even butterscotch chips for a different flavor profile.
What can I do if my dough is too sticky?
If the dough is too sticky to handle, you can chill it in the refrigerator for 30 minutes before baking. This will make it easier to scoop and shape.
Are these cookies gluten-free?
To make these cookies gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are also gluten-free.
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