Ingredients for Toasted Coconut Chocolate Chip Cookies
- 1 cup unsweetened shredded coconut
- Shortening
- Brown Sugar
- White Sugar
- Egg
- 1 teaspoon vanilla extract
- Coconut Extract
- Oatmeal
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Semi Sweet Chocolate Chips
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How to Make Toasted Coconut Chocolate Chip Cookies
- Toast 1 cup of unsweetened shredded coconut in a medium skillet over low heat, stirring frequently, until light golden brown (about 5-7 minutes).
- Remove from heat and let cool completely.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in the cooled toasted coconut and 2 cups semi-sweet chocolate chips.
- Drop rounded tablespoons of cookie dough (about 2 inches apart) onto the prepared baking sheets.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
88g
Fat
45g
Carbs
11g
