I just organized my pantry and found that I had an over-abundance of white chocolate chips and coconut. And once I decided that just plain white chocolate chip cookies or plain coconut cookies wouldn't do...I knew that a marriage of the two would be perfect.
I call this recipe, Toasted Coconut and "Chocolate" Chip Cookies because any kind of chocolate chips work wonderfully. If you love dark chocolate, white chocolate, milk chocolate or the non-committal, semi-sweet - this recipe is perfect. And for those with texture issues like me, toasting your coconut first helps in both flavor and adding a delightful texture.
The only challenging part of this recipe is that it needs to refrigerate for at least 2 hours. When you are in the mood for cookies, it's hard to give yourself a 2 hour buffer but trust me, it's worth it! Refrigerating cookie dough solidifies the fat (butter) and when you bake them off, the butter takes longer to melt so your cookies don't spread into flat frisbees. You will love how perfectly round and full these cookies turn out!
I hope you give it a try…
Toasted Coconut Chocolate Chip Cookies Prep time: 2.5 hours (30 mins hands on time) 2 dozen cookies
Ingredients: 2 cups lightly packed sweetened flake coconut (just fill up the measuring cup, don't pack down)
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher or Maldon Sea salt
5 tablespoons butter - softened
1/2 cup granulated sugar
1/2 cup brown sugar (any kind)
1 teaspoon vanilla bean paste or extract
1 cup chocolate chips (white, dark, milk or semi-sweet)
Toast the sweetened coconut. You can do this two ways...Either spread the coconut on a sheet pan lined with parchment paper and bake at 350 degrees for 6-7 minutes until light brown OR my preferred method, add to a non-stick skillet and stir over medium heat until light brown. Either way, keep watch as burned coconut is not nearly as tasty as toasted coconut!
While the coconut is cooling, add the dry ingredients to a medium bowl and whisk lightly to combine.
In a large bowl or Kitchen-Aid mixing bowl, beat the butter and sugars until smooth. Add the vanilla and egg and continue beating until well combined. Then add the dry ingredients 1/4 cup at a time until well combined. Periodically scrape the sides of the bowl to make sure everything is blended well. (For those who hate scraping the sides of the bowl, check out this Flex Edge Beater attachment! I love it and it saves so much time.)
Add the cooled toasted coconut and chocolate chips. Cover and refrigerate for at least 2 hours or overnight.
When you are ready to bake, preheat your oven to 350 degrees. Use a cookie scoop (if you don't have a cookie scoop, roll the dough by hand into large gumball sized balls) and drop round dough onto a parchment or silicone baking mat covered cookie sheet. Make sure balls are at least 2" apart. Bake for 12-14 minutes. Cool on pan for 15 minutes and then transfer to wire rack to finish cooling.