Toasted Coconut Chocolate Chunk Cookies
Indulge in a tropical twist on a classic treat with these Toasted Coconut Chocolate Chunk Cookies! Combining the nutty aroma of golden-brown toasted coconut with rich, melty chunks of semisweet chocolate, these cookies are a decadent blend of texture and flavor. Crafted with a balance of soft, buttery dough and just the right sweetness from granulated and brown sugars, every bite delivers a comforting chewiness with bursts of chocolate and coconut. Perfect for a quick bake, these cookies take only 30 minutes from prep to plate and are ideal for sharing at gatherings or savoring with a cup of coffee. Elevate your cookie game with this easy-to-follow recipe, loaded with tropical-inspired charm!
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Recipe Information
Ingredients
- 1.5 cups unsweetened shredded coconut
- 0.75 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.75 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1.5 cups semisweet chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Spread the shredded coconut evenly on a baking sheet. Toast in the preheated oven for 5-7 minutes, stirring occasionally, until golden brown. Remove and let cool.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a medium-sized bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the toasted coconut and chocolate chunks until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 16.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
