Toasted Coconut Chocolate Chunk Cookies
These Toasted Coconut Chocolate Chunk Cookies are a chewy, nutty delight! With rich chocolate chunks and toasted coconut, they're a must-bake treat!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowls
- Spatula
- Oven mitts
- Cooling rack
Ingredients
- 1 cup flaked sweetened coconut toasted
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup packed light brown sugar
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 large egg
- 3/4 cup chopped semi-sweet or bittersweet chocolate
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Spread the flaked coconut evenly on a baking sheet and toast for 5-7 minutes until golden brown.
- Step 3: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 4: In a large bowl, beat butter and brown sugar until light and fluffy, about 2-3 minutes.
- Step 5: Add egg, vanilla extract, and coconut extract to the butter-sugar mixture and mix until combined.
- Step 6: Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Step 7: Fold in toasted coconut and chocolate chunks until evenly distributed.
- Step 8: Drop rounded balls of dough onto a prepared baking sheet and bake for 10-12 minutes.
- Step 9: Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- Watch the coconut closely while toasting to prevent burning.
- Chill the dough for 30 minutes if cookies spread too much.
- Store cookies in an airtight container for up to one week.