Coconut Chocolate Chip Cookies are more than just a sweet treat; They are a delightful journey into the world of baking. The perfect blend of coconut and rich chocolate chips results in a cookie that is irresistibly soft and chewy. With a quick prep time, they're an excellent choice for busy moms who want to enjoy homemade cookies without spending hours in the kitchen. The warm, inviting aroma of baking these cookies will make your kitchen the most popular room in the house.
Why you'll love this
- Fast and easy: Ready in 30 minutes, perfect for busy schedules.
- Delicious flavor combo: Tropical flavors of coconut mixed with classic chocolate chips.
- Freezer-friendly: The dough can be frozen for up to 3 months, making it convenient for future baking.
Coconut Chocolate Chip Cookie Ingredients and Substitutions
The key to a great cookie lies in understanding your ingredients. Here's a quick guide:
- Salted butter: Adds richness and depth. Unsalted butter can be substituted with plant-based butter or a pinch of salt as needed.
- brown sugar: Provides moisture and a caramel-like flavor; Light or dark can be used interchangeably.
- white sugar: Adds sweetness and helps texture cookies.
- the egg: Tie the ingredients together. Replace with flax eggs or commercial egg substitutes from the grocery store.
- All-purpose flour: cookie base; For a gluten-free version, use a 1:1 gluten-free flour mix.
- Milk chocolate chips: sweet and creamy; Dark chocolate chips are a good option for a less sweet option.
- Coconut flakes: adds a tropical twist; If you're not a fan, omit or replace with nuts.
Frequently Asked Questions
Absolutely! Chopped almonds or pecans would make a great addition.
While not essential, parchment paper helps with even baking and easier cleanup.
Store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months
As written, this recipe will make 24 cookies using about 2 tablespoons of flour per cookie. If you make half-sized cookies, you'll get 48 cookies that cook a few minutes faster. Keep a close eye on baking times when changing your cookie size.
problem solving
- Spreading too many cookies? Make sure your butter is not too soft and chill the dough for 30 minutes before baking.
- Cookies too hard? Do not overbake; They should still be soft in the center when you take them out of the oven.
- Is the dough too dry? Add a tablespoon of milk or water to adjust the consistency.
Tips from the chef
- Do not overmix: Mix until blended to keep cookies tender.
- Bake in batches: Avoid overcrowding the baking sheet for even cooking.
- Cool on baking sheet: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack
Cookie Readiness Index
- the color: The edges should be light golden brown, while the center is slightly lighter
- the texture: The edges will be set and slightly crisp, the tops slightly cracked and the center should still be soft.
- size: The cookies will spread and puff up a bit as they bake. They should look full, not flat.
- the fragrance: A sweet, fragrant aroma with hints of coconut and chocolate will fill your kitchen.
Storage and freezer instructions
Room temperature storage
- Cooling: Allow cookies to cool completely on a wire rack before storing. This prevents condensation on the inside of the container, which can make the cookies soggy.
- container: Use an airtight container to maintain freshness. You can layer the cookies with parchment or wax paper to keep them from sticking together.
- location: Store the container in a cool, dry place away from direct sunlight or heat sources.
- duration: When stored properly, cookies will stay fresh for 3 to 5 days.
Frozen cookie dough
- Shaping: Shape the cookie dough into balls as you prepare to bake.
- to freeze: Place the dough balls on a baking sheet lined with parchment paper. Freeze them until firm, about 1-2 hours. This prevents the dough balls from sticking together.
- storage: Once frozen, transfer the dough balls to a reusable plastic freezer bag or airtight container. Label the bag or container with the date.
- duration: The dough can be stored in the refrigerator for up to 3 months.
Baking Frozen Dough
- to melt: Preheat your oven. You can bake the dough straight from the freezer, or let it thaw on a baking sheet while the oven is preheating.
- Baking time: Frozen dough may require an additional 2-3 minutes of baking time compared to unfrozen dough. Keep an eye on the cookies and look for the usual signs of favoritism.
Frozen Baked Cookies
- Cooling: Make sure cookies are completely cool before freezing.
- Pre-freezing: Place cookies in a single layer on a baking sheet and freeze until firm. This prevents them from sticking together in the freezer bag.
- storage: Transfer frozen cookies to a resealable plastic freezer bag or airtight container Separate cookie layers with parchment paper.
- duration: Baked cookies can be frozen for up to 3 months.
Thawing baked cookies
- At room temperature: To thaw, scoop out desired number of cookies and let sit at room temperature for about 15-20 minutes.
- Reheat (optional): For a warm, fresh-baked taste, you can heat the melted cookies in the oven at 350°F until heated through, about 5 minutes.
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Watch the video below Where Caytlin walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTube, Facebook Watch, or us facebook pageOr here on our website with their respective recipes.
