By March my patience and tolerance has always run short and these Chocolate Chip Coconut Cookies are a way to shove warm weather into life because somehow it’s been the longest and most obnoxiously unending winter. How are you finding things friends? How are you finding ways to bring warmth to your days?
My tolerance this year wore out around the end of February likely due to the fact we’ve been stuck indoors for longer than we find comfortable, but maybe it’s also because as I type this we’re facing another cold snap…like c’mon!!! Just give us months of warmth…we’ve earned it!! Patience aside, it’s been the longest March for any of us…and the cold just reminds me it’s not yet even close to being over.
Something about earning something makes it better, a fact a dear friend of mine has noted after spending a year of her life living out of bags after a move overseas was snatched away thanks to the pandemic. She has made it to that foreign land and somehow things are falling into place and now she’s said it’s so great because it means so much more than if it had all gone to plan last March.
When we lived in the same land we would frequently catch up over brunch and often would enjoy a baked treat thereafter so these chocolate chip coconut cookies are a way to celebrate her accomplishments. Friends, likewise I’m hoping things fall into place and we get to enjoy some months of warm weather whilst being outside and most importantly, recognizing just how lucky we are!
How to prepare Chocolate Chip Coconut Cookies
- Prepare the oven and tray: Line your baking tray and heat that oven up.
- Cream it up: Cream the butter and sugar.
- Add an egg: Add your egg and combine.
- Coconuts: The desiccated coconut and coconut milk are added to form a beautiful smooth batter.
- Dry it up: Add the dry ingredients and combine until the flour is just mixed in.
- Chocolate chunks: Throw your chocolate chunks into the mix and stir together with a spatula.
- Scoop: Take scoopfuls of the cookie dough and place on your baking tray.
- Bake: Bake until golden and then allow to sit on your tray to ’set’ for 2 minutes.
- Serve: Once cooled, enjoy these cookies accompanied by your favorite hot drink or cold glass of milk.
Tips for the best Chocolate Chip Coconut Cookies
Visible chunks of chocolate: Keep large chunks of your chocolate aside and poke into the unbaked dough before putting into the oven and this will give you those perfect chocolate pieces.
Cookies right out of the oven: The cookies are still slightly soft in the center when you first remove them from the oven, therefore, the added step of letting them sit on the hot tray for a further 2 minutes where you will then be able to slide them off with a spatula.
More coconut recipes you’ll enjoy
Coconut Bundt Cake with Lemon Curd Icing
Coconut Bread
Drømmekage – Danish Dream Cake
How to make:
Preheat the oven to 200C/400F and line a baking tray with greaseproof paper.
Cream your butter and sugar until pale, light and fluffy, approximately 2 minutes.
Add the egg and combine until smooth, approximately 1 minute.
Add the desiccated coconut and coconut milk and combine until smooth and no patches of dry coconut remain.
Add the flour, baking soda and salt into the bowl and combine on low until no dry portions remain in the dough.
Place the chocolate chunks into your cookie dough and stir through until flecks of chocolate are visible throughout your entire dough.
Take a scoop of your cookie dough and place on your baking tray, approximately 2 inches apart.
Bake for 12 minutes until golden, remove from the oven and allow to sit on your hot tray for a further 2 minutes.
Remove and place on a cooling tray.
Serve with your favorite hot drink or cold glass of milk.
Print
Chocolate Chip Coconut Cookies
- Prep Time: 10 minutes
- Cook Time: 36 minutes
- Total Time: 46 minutes
- Yield: Serves 12
- Category: Cookies
Description
Chewy macaroon type coconut cookies flecked with large chocolate chips that will disappear fast because of how good these are!
Ingredients
100 grams / 3.5 ounces, butter room temperature
100 grams / ½ cup light brown sugar
100 grams / ½ cup superfine/caster sugar
1 egg, room temperature
150 grams / 1 ½ cups desiccated coconut
50 milliliters coconut milk
200 grams / 1 ¼ cups plain flour
5 grams / 1 teaspoon baking soda
¼ teaspoon sea salt
80 grams / 2.8 ounces dark chocolate, roughly chopped
Instructions
- Preheat the oven to 200C/400F and line a baking tray with greaseproof paper.
- Cream your butter and sugar until pale, light and fluffy, approximately 2 minutes.
- Add the egg and combine until smooth, approximately 1 minute.
- Add the desiccated coconut and coconut milk and combine until smooth and no patches of dry coconut remain.
- Add the flour, baking soda and salt into the bowl and combine on low until no dry portions remain in the dough.
- Place the chocolate chunks into your cookie dough and stir through until flecks of chocolate are visible throughout your entire dough.
- Take a scoop of your cookie dough and place on your baking tray, approximately 2 inches apart.
- Bake for 12 minutes until golden, remove from the oven and allow to sit on your hot tray for a further 2 minutes.
- Remove and place on a cooling tray.
- Serve with your favorite hot drink or cold glass of milk.
Notes
Visible chunks of chocolate: Keep large chunks of your chocolate aside and poke into the unbaked dough before putting into the oven and this will give you those perfect chocolate pieces.
Cookies right out of the oven: The cookies are still slightly soft in the center when you first remove them from the oven, therefore, the added step of letting them sit on the hot tray for a further 2 minutes where you will then be able to slide them off with a spatula.
Recipe by Roamingtaste
Nutrition
- Calories: 310 calories per cookie
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