Chocolate Chip Coconut Cookies 

Still going strong with my cookie making 😉 these coconut cookies are the latest addition to my cookie collection and they are a good one! Super coconuty perfectly chocolatey and deliciously soft, these cookies are an absolute delight to eat (I said cookie wayyyy too many times right 😉 )

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I love coconut and wanted to create some kind of cookie bursting with coconut goodness. I started off with a basic cookie dough and thought of how I can add as much coconut flavour as possible. Two ways came to mind: coconut milk and actual coconut, desiccated coconut for that matter. I’ve found that desiccated coconut gives the most coconut flavour and is really easy to use. It’s also more widely available so I liked having a recipe that anybody anywhere can make. You can however use shredded coconut instead, I recommend a quick blitz in a grinder to make it into a finer crumb because we’re going to add this into the dry ingredients 😉 so it’s pretty much like coconut flour, toasted coconut flour that is.

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For a boost in the coconut department as well as for extra moisture, I add a splash of coconut milk. You can also add some coconut extract to the dough if you have some but there’s plenty of coconut-y-ness already so don’t worry if you can’t find any extract, just leave it out 🙂
The texture of the cookies are wonderful, soft with a nice chew to them due to the coconut. As a final addition, I tossed in some chocolate chips because well we all know how amazing chocolate and coconut are together! 😉

The dough comes together very easily and as I do with all my cookies, a nice chill for a couple of hours is required. Once they’re nice and chilled, scoop balls, push some extra chocolate chips on to the tops and bake until they just start to golden in colour. Remember to eat a few warm 😉 there’s nothing like a warm cookie!​

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Enjoy my friends! And tag me with your pics @dutchbakerblog on Instagram, Facebook or Twitter 🙂
Chocolate chip coconut cookies 

Makes 12 – 15 cookies.

Ingredients 

  • 1 1/3 cups (175gms) all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornstarch/cornflour
  • 3/4 teaspoon salt
  • 1/2 cup (120gms) desiccated or shredded coconut*
  • 1/2 cup (100gms) softened butter
  • 1/2 cup (100gms) soft brown sugar
  • 1/4 cup (50gms) white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • Optional 1/4 teaspoon coconut extract
  • 1 tablespoon canned coconut milk
  • 1/4 cup (60gms) desiccated or shredded coconut
  • 1/2 cup semi sweet or milk chocolate chips

Method

  1. In a saucepan on medium low heat, add the coconut and stirring constantly with a wooden spoon until lightly toasted and golden in colour. Set aside to cool completely. If you are using shredded coconut then blitz it for a few seconds in a grinder or food processor to make finer crumbs.
  2. In a bowl, whisk together the flour, baking soda, salt, cornstarch and toasted coconut until well combined.
  3. In a large bowl, cream the butter for a minute then gradually add in the sugars. Whisk until mixture is fluffy and paled in colour.
  4. Add in the egg and vanilla and coconut extracts and whisk until just combined.
  5. Add in half of the dry mix and stir to combine. Add in the coconut milk then the rest of the dry mix and stir until *just* combined. Don’t over mix.
  6. Fold in the 1/4 cup desiccated coconut and chocolate chips then cover dough with plastic wrap and chill for a minimum of 1 1/2 hours or up to 5 days.
  7. Once they’re chilled, scoop up balls of dough and place on a baking tray lined with baking paper. Flatten cookies if desired and push some extra chocolate chips into the tops of each ball.
  8. Bake in a preheated 160C/325F oven for 8 – 10 minutes until the edges become lightly golden in colour. Take care not to over bake even if they still appear under cooked in the centres because they will continue to cook on the baking tray as they cool.
  9. Cool for about 10 minutes on the tray before removing to a wire rack. Store cookies in an air tight container for up to one week.

* If you want to use fresh coconut instead of desiccated or shredded the flavour won’t be as noticeable but it is doable. Shred the coconut then place under the broiler, tossing occasionally until toasted and golden in colour. Once cooled, process or grind until finer crumbs and use as stated in the recipe.

Recipe by the dutch baker.

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8 thoughts on “Chocolate Chip Coconut Cookies 

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