Coconut Chocolate Chip Cookies

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Growing up, my local gas station had the most amazing coconut macadamia nut cookies. By amazing, I mean every time we went to the gas station I would ask my mom if I could get one! Looking back, that probably wasn’t the healthiest of habits, but it was too good to pass up. These coconut chocolate chip cookies are an ode to those good old gas station cookie days.

Rather than macadamia nuts, because those can be expensive, this recipe uses sliced almonds to give it that bright nutty flavor. I wanted a more subtly coconut flavor in these cookies, so I decided to utilize unsweetened coconut to help balance out the flavor and not overpower the other delicious aspect of the dough. You can use sweetened if you would prefer. Finally, I chose to use milk chocolate chips as a personal preference to the flavors in this cookie. If you prefer a darker chocolate, go right ahead!

This cookie really gives almond joy meets cookie vibes. If you like coconut and milk chocolate, I’m sure this is to a new favorite on rotation.

Supplies Needed:

• Cookie Sheet
• Parchment Paper
• Mixing Bowl
• Hand Mixer or Stand Mixer
• Food Scale (If you want them all to be uniform)

Ingredients Needed:

• 1c Unsalted Butter 225g
• 1/5c Granulated Sugar
• 1c dark brown sugar
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 2 tsp coconut extract
• 2 3/4c unbleached flour
• 1 tsp baking soda
• 1 tsp salt
• 3/4 sweetened shredded coconut
• 1/2 c shaved almonds
• 2 c milk chocolate chips

Instructions:

At a medium to high speed, whip the unsalted butter, sugar, dark brown sugar together until well incorporated and fluffy. (About 3 minutes).

Switch your mixer to a low speed as you add and mix your eggs one at a time. Add your vanilla and coconut extract in with your final egg to be mixed in. (Be careful not to over mix your eggs as this will change the texture of the cookie)

*In a separate bowl, mix together flour, baking soda, and salt.

Combine wet and dry ingredients together in bowl

**Add shredded coconut, shaved almonds, and milk chocolate chips to the batter. Mix until well incorporated.

Shape dough into desired dough balls. A large cookie would weigh about 3oz, and a small cookie would weigh 1.5oz.

!CRUCIAL STEP! Place your dough in an air tight container to freeze for at least 2 hours. (This will help with the baking process)

When you are ready to bake, preheat oven to 350 degree Fahrenheit

Cook larger cookies for 12 minutes (they should look slightly golden on the edges of the cookie, but that’s it. You don’t want a golden look along the top of the whole cookie…..unless you want a crunchie cookie).

Finally let them rest on tray, outside the oven, for 5 minutes to help the cookie finish cooking and ensure that soft texture!

There you have it! Amazingly chewy and delicious coconut chocolate chip cookies.

**Tips For These Coconut Chocolate Chip Cookies:

*If you don’t want to dirty multiple bowls, you can simply add the dry ingredients over the top of the wet ingredients, mix the dry ingredients good before then mixing it into the wet ingredients on the bottom.

**If you are wanting to change up the ingredients, here’s your chance. You can try switching to unsweetened coconut, changing up the nut, or switching to a semisweet or dark chocolate chip. (If you do, tell me what you think!)

Looking for another yummy recipe? Try this!