- 1/2 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1/2 teaspoon coconut extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup sweetened shredded coconut
- In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut.
- Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool. Yield: about 1-1/4 dozen.
Reviews forCoconut Chocolate Chip Cookies
"Very good. I just made two batches -- one as written, and one with walnuts and vanilla instead of coconut. If anything, there is just a bit too much chocolate, almost hiding the coconut. I'll cut it to 4 ounces next time, and think I'll find that just about perfect."
"Yummy! Just made these and gave my husband one right out of the oven...only problem he had was that the rest of these are going to my father for Father's Day. I guess I will have to make another batch sometime for my husband!"
"Love this recipe. It taste so good.I use brown sugar and my home made no sugar added coconut flake and it turn out great!!For some people who have problem with expanded or flat cookies, try put the dough in fridge 30 minutes before scoop them.I did it and mine look great!!!"
"I'm in love with coconut and these are great! I'm glad I looked at the reviews and decided to go ahead and buy the coconut extract instead of settling for vanilla! But, I found they were a little salty, so I'm ommitting salt in future use! Loved these though!!!!"
"Do yourself a favor and hunt down coconut extract. Ours was found at Trader Joes. I made them using vanilla extract and they were not nearly as good. But with coconut exttract, they are AMAZING,! I could scarf down the entire batch.Update: I've started substituting brown sugar for some of the white sugar, about half and half. The cookies come softer and chewier. I'd recommend trying them that way too if you like a chewier rather than crisper cookie."
"I brought these to work. Everyone loved them and asked for the recipe. I always cook with Parkay instead of butter, and I added pecans, but walnuts would be good, too. We think all cookies taste better with nuts!"
"Nice taste. Liked the way the baked, turning brown all over at the same time. Used White chocolate and it would have tasted better using some Macadamia nuts."
"good vor coconut lovers"