Toasted Coconut Chocolate Chip Cookies Recipes

CHOCOCONUT CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

TOASTED COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Lightly toast the coconut in a saucepan over medium low heat, stirring often. One toasted let cool completely
• Combine the flour, baking powder, baking soda and salt in a small bowl, whisking to mix well and set aside.
• In a stand mixer or large bowl mix together the butter and sugars until light and fluffy, about 3-4 minutes. Add in the eggs one at a time, mixing well between each then mix in the extracts. Add in the flour mixture and coconut milk and mix until just combined, no streaks of flour seen. Fold in the toasted coconut and chocolate chips. Chill for one hour up to overnight - optional but not necessary.
• When ready to bake preheat oven to 350 Deg F. Place rounded tablespoonfuls of dough two inches apart on a baking sheet lined with parchment or a silicon bake mat. Bake for 8-10 min or until edges start to turn light brown and middles are still a little soft. Cool for one minute on baking sheet then transfer immediately to wire cooling rack.
• Keep in an airtight container at room temperature up to 3 days or freeze up to 3 months. Thats if they last that long without getting eaten!!

TOASTED COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Toast coconut in a medium skillet over low heat, until light brown.
• Let cool.
• Preheat oven to 350°.
• In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
• Stir in chocolate chips.
• Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
• Bake 15-20 minutes or until golden.
• Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.

TOASTED COCONUT COOKIES

Steps:

• In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.