Skip to main content

Coconut Chocolate Chip Cookies

If you love coconut and chocolate, you'll love these moist, chewy cookies.  I used to work with Jeff Ma at Protrade and Citizen Sports and one day he asked me to make something with coconut in it, so he likes to say that he helped me come up with the recipe. :D  It was always his favorite cookie in my arsenal.  I also used to make these when I had my farmer's market stand in Millbrae.

Stacey's Coconut Chocolate Chip Cookie Ingredients: 

1c+2tbs sugar, organic
1 1/4c brown sugar, organic
1c butter, salted, organic (2 sticks)
1/2c coconut milk, organic (regular, aka not low-fat, is best)
2 eggs, organic
2 tsp vanilla bean paste

2c unbleached white flour, organic
1 1/2c whole wheat flour, organic (I always throw some whole wheat in to get some whole grains in, but you can use all unbleached white if you prefer)
2tbs cornstarch
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1c shredded coconut, organic
2 1/2c Guittard semi-sweet chocolate chips

More shredded coconut for rolling

Wilton Cookie Sheets

Preheat oven to 350F.  Soften butter in the microwave and then put it in a standing mixer with the batter attachment (or you can use a big bowl and a hand mixer) with the coconut milk and sugars.  Blend.  Add the eggs and vanilla bean paste and blend until fluffy.  

Some people say you should mix all the dry ingredients together first and then add it, but I'm lazy.  I just dump all the dry ingredients on top (including the chips) and put the dough attachment on my standing mixer using the stir (lowest) setting to get it all mixed.  It helps to use a spatula to push down what crops up on the sides.  If you are using a hand mixer, this might be difficult without flinging flour everywhere (or if you're adding the dry mixture a little at a time, you might overmix), so you might just opt for mixing with a big wooden spoon. 

Once the dough is all combined, refrigerate for a few hours to harden it up.  Then you can roll it more easily into balls, which are then rolled in more shredded coconut. Place them on a cookie sheet, about 2" apart.

Put them in the oven for about 10 minutes, rotating once after 5 minutes so that they cook evenly.  I prefer to check them with my temperature gun to make sure they are about 200F on the surface.  That is the perfect cookie for me, but you might prefer crunchier.  I personally think crunchy drop cookies are a waste of calories. :)  

After they come out of the oven, let them sit on the cookie sheets for an additional 10 minutes.  The residual heat cooks them the rest of the way so they are still soft and moist in the middle.

Mmmm... coconutty...


Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

Cottage Cheese Pancakes

My son (currently 2 years old) loves pancakes.  Protein, not so much.  I tried to get a bit more protein in his carbs. Ingredients  (organic, if possible) 3/4 cup whole wheat flour 1 teaspoon baking powder 2 tablespoons sugar 1/4 teaspoon salt 3 eggs 1 cup cottage cheese 1 teaspoon vanilla extract 2 tbs milk butter, oil or oil spray Mix dry ingredients. Mix wet ingredients and then fold into dry ingredients mixing as little as possible (keeps the pancakes tender). Heat a pan and grease with butter. My son likes small pancakes (so I use about 1-2 teaspoons at a time), but you can make full size pancakes if you wish. It usually takes a minute or two before you can turn them over, or you can look for small bubbles at the edges of the pancakes before flipping. Remove when golden brown. If you want to substitute white flour, you'll have to add more flour (maybe 3-4 extra tablespoons) unless you like thin pancakes. Also, I usually make a big batch o

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro