I’ve never been a big fan of coconut, but my taste buds must have changed over time, and now I love it. I’ve taken the classic chocolate chip cookie and added finely shredded coconut, making these cookies even more irresistible. Enjoy!
Ingredients make 24 cookies
1/2 cup unsalted butter -soft
1/3 cup brown sugar
1/3 cup white sugar
1 large egg
1 tsp vanilla
1 1/4 cups flour
2 tsp baking powder
1/3 cup mini chocolate chips
1/3-1/2 cup finely shredded coconut -depending on how much coconut you want
Directions
- Cream the butter using an electric mixer on medium-low speed.
- Add in the sugars and cream together on medium-low speed.
- Add in the egg and vanilla. Mix together on low speed.
- Put the flour and the baking powder into a sifter.
- Gradually sift and cut the dry ingredients into the wet ingredients.
- Add in the chocolate chips and coconut. Fold into the dough using a spatula.
- Line a large cookie sheet with parchment paper.
- Pre-heat the oven to 325 degrees F.
- Using a tbsp measuring spoon, measure a tbsp of cookie dough. I like to use a cookie scoop.
- Place on the parchment paper and continue until half of the dough has been scooped.
- Bake for 13-14 minutes.
- Place the cookies on a wire rack to cool.
- Continue with the remaining cookie dough.
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