Coconut Chocolate Chip Cookies

5 from 1 vote

Coconut Chocolate Chip Cookies

You’re going to love these Coconut Chocolate Chip Cookies with their irresistible mix of toasted coconut and browned butter. This easy recipe puts a fun, tropical twist on classic chocolate chip cookies.

Prep Time20

Cook Time10

Refridgeration45

Total Time1 15

Course: Cookies

Cuisine: American

Keyword: Coconut Chocolate Chip Cookies

Servings: cookies

Calories: 380kcal

Author: Ryan Allen

Equipment

Ingredients

1 ½ cup shredded coconut (reserve ½ to sprinkle on top)
1 cup butter browned
1 cup brown sugar
½ cup granulated sugar
2 ½ tsp vanilla extract
3 eggs Two whole eggs & 1 yolk (room temperature)
2 ¾ cup all-purpose flour
1 tsp salt
½ tsp cinnamon
1 tsp baking soda
2 ½ cups semi-sweet chocolate chips
flaky sea salt to sprinkle on top (optional)

Instructions

Toasted Coconut

Preheat over to 325℉. Line a cookie sheet with parchment paper.
Sprinkle coconut in an even layer on the lined baking sheet. Bake for 4-5 minutes or until the coconut turns slightly golden brown. Immediately remove the coconut from the baking sheet. Set aside.

Browned Butter

In a small saucepan over medium-high heat, melt 1 cup of butter. Continuously stir the butter until it turns slightly brown. Remove the butter from the heat and put it into a heat-proof bowl. Stir in the toasted coconut until (make sure to reserve ½ a cup for later) it is completely coated in butter. Cover the bowl with plastic wrap and refrigerate until the butter is at room temperature.

Cookie Batter

Preheat over to 375℉—line 2 baking sheets with parchment paper and set aside.
In a mixing bowl, add both sugars and the butter mixture. Mix using the whisk attachment until light and fluffy. Next, add the vanilla extract and mix for 10 seconds. Add the eggs and yolk one at a time, mixing for 10-15 seconds each time.
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; 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.
Place 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.
Immediately sprinkle the remaining coconut, and flaky sea salt on each cookie. Serve and ENJOY!

Notes

Watch the coconut! It can go from perfectly golden to burnt in a matter of seconds. Also, it will continue cooking on the hot pan so immediately remove it from the tray when it's finished toasting.
Making browned butter. Use a light-colored pan to better see the color change to achieve the perfect nutty flavor without burning it.
Don't overmix. Mix just until the flour is combined and then fold in the chocolate chips gently to avoid overworking the dough. Overmixing can lead to tough cookies.
Chill the dough. If you have time, chill the dough for at least 30 minutes before baking. Chilling gives the flavors time to meld together and prevents the cookies from spreading too much in the oven.
Don't overbake. Keep a close eye on the chocolate chip coconut cookies in the last few minutes of baking and remove them when they are just golden around the edges to avoid overbaking. Remember they will continue to cook a bit more on the baking sheet after being removed from the oven.

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