Victoria's Kitchen

Coconut Chocolate Chip Cookies

I was inspired to make these when I recently cleaned the kitchen and discovered a great deal of coconut that was about to expire. Not wanted to throw out food and have that on my conscience for weeks, haunting me… I discovered the below.

Easy, and yummy! The batter does need to sit in the fridge before you bake, so keep that in mind (and it can even play in your favour if you want to leave it over night and have a ‘ready to bake’ cookie dough on hand for a dinner the day after.

There is even an extreme advance prep option: Roll out the balls and freeze them on a cookie sheet. Once they’re set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.

Coconut Chocolate Chip Cookies
Yields 20
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  1. 1/2 cup whole wheat flour
  2. 1 cup rolled oats
  3. 1 cup unsweetened shredded coconut
  4. 1 teaspoon baking soda
  5. 1 teaspoon kosher salt
  6. 1 stick (1/2 cup/113g) unsalted butter, at room temperature
  7. 1/2 cup packed light brown sugar
  8. 1/4 cup granulated sugar
  9. 1 teaspoon pure vanilla extract
  10. 1 large egg, at room temperature, plus 1 egg yolk
  11. 1/2 cup semisweet chocolate chips
  1. In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
  2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
  3. Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
  4. Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
  5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  6. Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you’ll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges.
  7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
Adapted from The Happy Cook
Adapted from The Happy Cook
Victoria's Kitchen

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