Coconut Chocolate Chip Cookies Recipe

4 15 16
Coconut Chocolate Chip Cookies Recipe
Coconut Chocolate Chip Cookies Recipe photo by Taste of Home
Publisher Photo

Coconut Chocolate Chip Cookies Recipe

Read Reviews
4 15 16
Publisher Photo
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup butter or margarine, 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 flaked coconut

Directions

In a mixing bowl, cream butter and sugar. Beat in egg and coconut extract; mix well. 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.
Originally published as Coconut Chocolate Chip Cookies in Reminisce September/October 2000, p50

Nutritional Facts

2 each: 431 calories, 23g fat (15g saturated fat), 65mg cholesterol, 420mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 4g protein.

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  • 1/2 cup butter or margarine, 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 flaked coconut
  1. In a mixing bowl, cream butter and sugar. Beat in egg and coconut extract; mix well. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut.
  2. 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.
Originally published as Coconut Chocolate Chip Cookies in Reminisce September/October 2000, p50

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Reviews forCoconut Chocolate Chip Cookies

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MY REVIEW
Lady Fingers User ID: 2682286 238814
Reviewed Dec. 6, 2015

"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."

MY REVIEW
debstamp User ID: 6321450 228197
Reviewed Jun. 19, 2015

"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!"

MY REVIEW
Mon_Seattle User ID: 7585741 221402
Reviewed Feb. 25, 2015

"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!!!"

MY REVIEW
slamm User ID: 8223216 218491
Reviewed Jan. 21, 2015

"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!!!!"

MY REVIEW
doreensanzone User ID: 1270959 216010
Reviewed Dec. 26, 2014 Edited Jan. 23, 2016

"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."

MY REVIEW
krys957 User ID: 7316366 203729
Reviewed Jun. 26, 2013

"Loved these! Didn't have coconut extract, but used vanilla extract and coconut flakes and still tasted great. Very simple and quick to make. This has become one of my family's favorite cookie!"

MY REVIEW
billsbunch User ID: 2644601 80333
Reviewed Aug. 23, 2012

"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!"

MY REVIEW
JacyL User ID: 6767551 25280
Reviewed Jul. 10, 2012

"Instead of chocolate Chips I used chocolate chunks equally as good and with a little extra sugar this recipe is really good!"

MY REVIEW
wendafrog User ID: 1972215 79210
Reviewed Apr. 8, 2012

"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."

MY REVIEW
rudylenak User ID: 3071215 28303
Reviewed Dec. 2, 2011

"good vor coconut lovers"

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