Best Coconut Chocolate Chip Cookies

Ingredients You’ll Need

• Shredded Coconut: Adds a tropical, slightly sweet flavor and a chewy texture to the cookies. Use unsweetened shredded coconut for subtle sweetness without overwhelming the cookie with extra sugar.
• Browned Butter: Imparts a rich, nutty, and caramelized essence that deepens the flavors.
• Brown and White Sugar: Brown sugar adds moisture and a caramel note while the white sugar contributes to the cookies slightly crisp edges and texture.  
• Vanilla Extract: Gives the cookies a classic warmth, aroma, and natural sweetness.
• Eggs: Help to bind the ingredients together, provide structure for the cookies as well as give them a soft, chewy texture. Use room temperature eggs for easier mixing.  
• All Purpose Flour: It gives structure and substance to the cookies, ensuring they hold their shape while baking.  
• Salt: Essential in baking to balance out the sweetness and enhance all the other flavors.   
• Cinnamon: Adds a warm, spicy note that complements both the coconut and chocolate.
• Baking Soda: Helps the cookies to rise and become light and fluffy in texture.  
• Chocolate Chips: I like to use semi-sweet chocolate chips for the perfect balance of sweetness and chocolate. You can use dark chocolate chunks for a more intense chocolate flavor.
• Flaky Sea Salt: Sprinkled on top after baking the cookies transforming these cookies into gourmet, bakery-style cookies.

Flavor Variations

• Gluten-Free Cookies: Substitute all-purpose flour with a gluten-free flour blend to make these cookies suitable for gluten-free diets.
• Ultimate Tropical Cookies: Replace the chocolate chips with white chocolate chips and add some chopped macadamia nuts.
• Add Nuts: Add chopped almonds, pecans, or walnuts to the cookies for an additional crunch and more flavor.
• More Coconut Flavor: Swap out the vanilla extract for coconut extract.

How To Make Coconut Chocolate Chip Cookies

To get started, preheat your oven to 325℉ and line a cookie sheet with parchment paper.

1. Step 1: Toast the scoconut. Sprinkle the shredded coconut out on baking tray. Bake for 4-5 minutes or until the coconut turns slightly golden brown. Immediately remove the coconut from the baking sheet to make sure it doesn't burn. Set aside.
2. Step 2: Make the brown butter. Melt two sticks of butter over medium-high heat. Stir the butter continuously until it starts turning brown without burning. Remove the butter and transfer to a heat safe bowl. 
3. Step 3: Mix butter and coconut. Stir all but half a cup of the with the butter until it's completely coated. Cover the bowl with plastic wrap and refrigerate until the butter is at room temperature.
4. Step 4: Prepare for baking. Preheat over to 375℉. Line two baking sheets with parchment paper and set them aside.
5. Step 5: Mix the wet ingredients. Beat both sugars and the butter mixture in a mixing bowl with an electric mixer or stand mixer until light and fluffy. Add the vanilla extract and mix for 10 seconds. Add the eggs and yolk one at a time, mixing for 10-15 seconds after you add each one.
6. Step 6: Add the dry ingredients. Mix in the cinnamon, salt, and baking soda using the paddle attachment. Use a wooden spoon or spatula to scrape the sides of the bowl and mix for 30 seconds. Slowly add in the flour a little at a time. Once the flour has been mixed in, add the chocolate chips and mix just until blended without overworking. 
7. Step 7: Bake the cookies. Portion out the dough on the prepared baking sheets using a ¼ cup cookie scoop. Make sure to leave at least 2 inches between each cookie. Bake for 10 minutes or until the cookie turns slightly golden brown around the edges.
8. Step 8: Garnish and serve. Sprinkle the remaining coconut and flaky sea salt on the shredded coconut chocolate chip cookies while they're still hot. Let them cool. Enjoy! 

Storing & Freezing

• Storing: Keep your cookies fresh by storing them in an airtight container at room temperature. They will maintain their taste and texture for up to a week. 
• Freezing: Freeze the baked cookies by placing them in a single layer on a baking sheet, and transferring them to a freezer-safe bag or container once they're frozen solid. This method prevents them from sticking together. They can be stored in the freezer for up to three months.

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