I was in the mood for some chocolate chip cookies. It’s nothing unusual for me because I love chocolate chip cookies. I was looking at some of the variations that Greenspan suggested for chocolate chip cookies and was intrigued by a coconut variation. I’d never think of throwing in coconut, but when I saw it, I knew I had to try it!
I only had half of the amount suggested, because it was leftover from something else I made with coconut. There was a hint of coconut, and I imagine the coconut flavor would be a lot stronger if you used more. They were really good, despite not having enough coconut in it.
Coconut Chocolate Chip Cookies
- 2 cups All-Purpose Flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups chocolate chips
- 3/4 cup to 1 1/2 cups shredded coconut (sweetened or not)
- Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.
- Whisk flour, salt, and baking soda.
- Beat butter on medium speed until smooth.
- Add sugars and beat until well-blended.
- Beat in vanilla extract.
- Add eggs one at a time, beating for about 1 minute.
- Reduce the speed of the mixer to low and add in flour in 3 portions. Mix until each portion is incorporated.
- By hand, or on low speed, mix in chocolate chips and coconut.
- Spoon by rounded tablespoons onto the baking sheets. Leave about 2 inches between each cookie.
- Bake for 10 to 12 minutes.
- Cool on cookie sheet for 1-2 minutes before transferring to a cooling rack or parchment paper.