These homemade coconut dark chocolate chip cookies have golden crisp edges, soft centers, toasted coconut throughout, and studded with dark chocolate chips. These will be a crowd favorite!
Can you believe we’re already on day 4 of the Cookie Extravaganza? If you’re just joining, here’s a look back at the recipes I’ve shared so far:
- Day 3: Chewy Brown Sugar Cookies
- Day 2: Soft & Thick Monster Cookies
- Day 1: Cranberry Almond White Chocolate Chip Cookies
Today I’m sharing Toasted Coconut Dark Chocolate Chip Cookies.
You’ll Love These Coconut Dark Chocolate Chip Cookies Because:
- Soft and chewy in the centers
- Slightly crisp on the edges
- Loaded with toasted shredded coconut
- Packed with coconut flavor
- Studded with dark chocolate
- No chilling required!
Behind The Recipe
While brainstorming cookie recipes I was craving a GOOD coconut cookie that wasn’t too overpowering. I started off with the my soft-baked chocolate chip cookie recipe and made a few tweaks along the way. The recipe is sturdy enough to hold the shredded coconut and the chocolate chips. I wanted a less chewy cookie for this so I left out the egg yolk and added another egg.
Ingredients For Coconut Dark Chocolate Chip Cookies
- Butter: The butter needs to be softened to room temperature, which is cooler than most think. For best results, leave it on the counter overnight or a few hours before use.
- Brown Sugar & Granulated Sugar: Sugar is not only to provide sweetness, but also for structure. I find that using more brown sugar than white sugar helps with flavor and keeps the cookies chewy.
- Eggs: The 2 eggs help bind everything together.
- Salt, Vanilla Extract & Coconut Extract: Provide flavor.
- Baking Soda: This helps the cookies rise.
- Flour: Flour is the base and structure of the cookies.
- Cornstarch: The cornstarch helps add a bit more chewiness to the cookie.
- Shredded Coconut: Make sure you use unsweetened shredded coconut otherwise the cookies will be too sweet.
- Dark Chocolate: You can use dark chocolate chip morsels, chunks or chopped bars.
How To Make Chocolate Chip Cookies
This recipe does require a mixer, but it’s a no chilling recipe!
- Toast the Shredded Coconut: For more flavor, we’re baking the shredded coconut for 5-10 minutes until golden brown.
- Cream Butter & Sugars: Start with room temperature butter. You’ll cream the butter and sugars together— this process aerates the butter with produces a softer cookie.
- Add the Eggs, Coconut Extract & Vanilla Extract: Add in the eggs for structure, the vanilla and coconut extracts for flavor.
- Add the Dry Ingredients, Shredded Coconut & Chocolate Chips: We’re using cookie staples such as flour, baking soda and salt, but adding in cornstarch. The cornstarch is a thickening agent which gives the cookies an extra lift and leaves them soft. 1 Tablespoon does the trick! Then, add in the shredded coconut and chocolate chips.
- Roll the Dough: Take 1.5 Tablespoons of dough and roll it into balls without compacting them.
- Bake: These looks are thick so we’re baking them 10-11 minutes. They will look extremely soft, but that’s perfect! The edges should be slightly golden brown.
No Chilling Required!
Like my soft-baked chocolate chip cookies, this recipe requires ZERO chilling! The trick is to use room temperature butter which is cooler than most think. You should be able to slightly press into it with your finger. For best results, I recommend placing the butter out on the counter the night before or a few hours prior to baking.
Even those that don’t like coconut loved these, including myself! There’s just enough coconut without being overpowering. Start pre-heating your ovens to make these quick coconut dark chocolate chip cookies!
Cookie Extravaganza
This recipe is part of Cookie Extravaganza. The first of an annual tradition where I share 5 new cookie recipes just in time for the holidays.
Toasted Coconut Dark Chocolate Chip Cookies
Description
Ingredients
- 1 and 3/4 cup unsweetened shredded coconut
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 2 and 3/4 cups all-purpose flour
- 1 Tablespoon cornstarch
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chip morsels
Instructions
- Preheat oven to 350°F. Place the shredded coconut onto a baking sheet and bake for 5-10 minutes, stirring halfway through, until lightly browned. Set aside to cool while you make the cookie dough. Leave the oven on and line 2 large baking sheets with silicone baking mats or parchment paper. Set aside.
- In a medium bowl, combine the flour, cornstarch, baking soda and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy, about 2-3 minutes. Beat in the egg, egg yolk, vanilla extract and coconut extract. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the the dry ingredients into the wet ingredients in 1/4 cup increments until combined. The cookie dough will be slightly thick. On low speed, add the cooled shredded coconut and the chocolate chips.
- Rolls balls of dough, about 2 Tablespoons of dough each, into balls without compacting them. Bake for 10-11 minutes, until barely golden brown around the edges. The cookies will look soft. Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra chocolate chips into the tops.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions:
- Shredded Coconut: Make sure to use unsweetened shredded coconut otherwise the cookies will be too sweet.
- Chocolate: I find that dark chocolate pairs well with coconut. You can use morsels, chunks or chopped dark chocolate.
- Coconut Extract: You can find this at any major grocery store or on Amazon. Without the use of coconut extract, the cookies won’t taste like coconut much.
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