Description
Delicious cookies featuring toasted coconut and semi-sweet chocolate chips, perfect for any occasion.
Ingredients
Scale
- 1 cup shredded coconut (unsweetened recommended)
- 1 cup chocolate chips
- 1/2 cup (113 g) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined — avoid overmixing.
- Stir in the shredded coconut and chocolate chips.
- Drop spoonfuls (about 1–1.5 tablespoons each) of the dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
- Allow to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, use 1 tablespoon more brown sugar and remove from the oven at 10 minutes. Store in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.7g
- Cholesterol: 30mg