These Toasted Coconut Chocolate Chip Cookies are made with toasted coconut and chocolate chips! They have crispy edges and a perfectly chewy and gooey center!
Ingredients in Toasted Coconut Chocolate Chip Cookies
- Unsalted Butter: Use room temperature unsalted butter.
- Light Brown Sugar: Gives the cookies the perfect texture.
- Granulated Sugar: Use regular granulated white sugar.
- Eggs: Use large room temperature eggs for this recipe.
- Vanilla Extract: Do not use imitation vanilla. Use pure vanilla extract for the best flavor.
- All-purpose Flour: Make sure to use the spoon-and-level method to ensure the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
- Baking Soda: Leavening agent.
- Salt: Balances the flavor of the cookies.
- Chocolate Chips: I like to use semi-sweet chocolate chips for this recipe.
- Coconut: Use sweetened shredded coconut.
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Toasted Coconut Chocolate Chip Cookies
These Toasted Coconut Cookies are loaded with nutty toasted coconut and chocolate chips. This recipe does not require any chilling. All you need is 30 minutes from start to finish!
- 1 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 2/3 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1 tbsp cornstarch
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups sweetened shredded coconut
- 1 1/2 cups chocolate chips
- Preheat oven to 350 degrees F. Place 1 1/2 cups of the sweetened shredded coconut on a baking sheet. Bake for 7-8 minutes until lightly golden, shaking pan halfway through. Set aside.
- In the bowl of a stand mixer, beat together room temperature butter and both sugars on medium speed for 3 minutes until light and fluffy. Be sure to scrape down sides of bowl as needed. Add in eggs one at a time, beating well after each addition. Beat in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt. Slowly add to wet ingredients and beat until just combined. Mix in the toasted coconut and chocolate chips.
- Using a 2 tbsp cookie scoop, scoop and roll cookie dough into balls. Roll in the remaining untoasted shredded coconut and top with extra chocolate chips (optional).
- Place onto parchment lined baking sheet at least 2 inches apart. Bake for 10-12 minutes. Allow to cool on baking sheets for 3 minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for up to 5 days.
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