Coconut Chocolate Chip Cookies are more than just a sweet treat. is a delightful journey into the world of baking. The perfect combination of coconut and rich chocolate results in a cookie that is irresistibly soft and chewy. With a quick prep time, it’s a great choice for busy moms who want to enjoy homemade cookies without spending hours in the kitchen. The warm, welcoming aroma of these cookies is sure to make your kitchen the most popular room in the house.
Because you’ll love this
- Quick and easy: Ready in less than 30 minutes, perfect for busy schedules.
- Delightful combination of flavors: The tropical flavor of coconut mixed with classic chocolate chips.
- Freezing: The dough can be frozen for up to 3 months, making it convenient for future baking.
Coconut Chocolate Chip Cookie Ingredients and Substitutes
The key to a great cookie lies in understanding your ingredients. Here’s a quick guide:
- Salted butter: Adds richness and depth. Vegetable butter or unsalted butter with a pinch of salt can be substituted as needed.
- Brown sugar: Provides moisture and caramel flavor. light or dark can be used interchangeably.
- white sugar: Adds sweetness and helps texture the cookie.
- Eggs: Tie the materials together. Replace with flax eggs or a commercial egg substitute from the grocery store.
- Flour for all uses: The base of the cookie. for a gluten-free version, use a 1:1 gluten-free flour mix.
- Milk chocolate chips: Sweet and creamy. Dark chocolate chips are a good alternative for a less sweet option.
- Coconut flakes: Adds a modal twist. if you’re not a fan, omit or substitute with nuts for added crunch.
Absolutely! Chopped almonds or pecans would be a great addition.
Although not necessary, parchment paper helps with even baking and easy cleanup.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months
As written, this recipe will make 24 cookies using about 2 tablespoons of batter per cookie. If you make half-sized cookies, you’ll end up with 48 cookies that bake a few minutes faster. Watch baking times carefully when resizing your cookies.
- Are the cookies spreading too much? Make sure your butter is not too soft and chill the dough for 30 minutes before baking.
- Cookies too hard? Do not overcook; they should still be soft in the center when you remove them from the oven.
- Is the dough too dry? Add a tablespoon of milk or water to adjust consistency.
Tips from the chef
- Do not over mix: Mix until combined to keep the cookies tender.
- Bake in batches: Avoid overcrowding the pan for even cooking.
- Cool in pan: Let the cookies cool for a few minutes in the pan before transferring to a wire rack.
Cookie Readiness Indicators
- Colour: The edges should be a light golden brown, while the center remains a little lighter.
- Texture: The edges will be firm and slightly crispy, the tops will be slightly cracked and the center should still be soft.
- Size: Cookies will spread and puff up slightly as they bake. They should look fuller, not flat.
- Perfume: A sweet, aromatic smell with hints of coconut and chocolate should fill your kitchen.
Storage and freezing instructions
Store at room temperature
- Cooling: Allow cookies to cool completely on a wire rack before storing. This prevents condensation inside the container, which can make the cookies soggy.
- Container: Use an airtight container to maintain freshness. You can line the cookies with parchment paper or wax to prevent them from sticking together.
- Location: Store container in a cool, dry place away from direct sunlight or heat sources.
- Duration: If stored properly, cookies will stay fresh for 3 to 5 days.
Freezer cookie dough
- Conformation: Shape the cookie dough into balls as you would when preparing to bake.
- Freeze: Place the dough balls on a baking sheet lined with parchment paper. Freeze them until they solidify, about 1-2 hours. This prevents the dough balls from sticking together.
- Save: Once frozen, transfer the dough balls to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date.
- Duration: The dough can be kept in the freezer for up to 3 months.
Baking frozen dough
- Thawing: Preheat your oven. You can bake the dough straight from the freezer or let it thaw in the pan while the oven preheats.
- Baking time: Frozen dough may require an additional 2-3 minutes of baking time compared to unfrozen dough. Keep an eye on the cookies and look for the usual signs of doneness.
Baked Freezer Cookies
- Cooling: Make sure the cookies are completely cool before freezing.
- Pre-freezing: Place the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together in the freezer bag.
- Save: Transfer frozen cookies to a resealable plastic freezer bag or airtight container. Separate the cookie layers with parchment paper.
- Duration: Baked cookies can be frozen for up to 3 months.
Defrosting Baked Cookies
- Room Temperature: To thaw, take out the desired number of cookies and leave them at room temperature for about 15-20 minutes.
- Reheat (Optional): For a warm, fresh-baked taste, you can reheat thawed cookies in the oven at 350°F until warm, about 5 minutes.
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have perspective and we’ve always got you covered with our cooking show. You can find the full collection of recipes at YouTube, Facebook Watch, or ours Facebook pageor right here on our website with their respective recipes.