Toasted Coconut Dark Chocolate Chip Cookies
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!
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 2 dozen
- Category: Dessert
Ingredients
Units
- 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.
