Happy Christmas Eve Day everyone!! Today, I’m sharing my last cookie recipe for the season: Coconut Chocolate Chip Cookies. They’re sweet, salty and laced with crispy bits of toasted coconut. Such a treat!
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Coconut seems to be one of those flavors that people either love or hate, and I am firmly in the LOVE camp. These cookies feature the classic pairing of coconut and chocolate wrapped up in a brown butter and sugar cookie base. They’re like an almond joy in cookie form! If that sounds tasty to you, then definitely continue reading below.
This recipe is based off of my Toasted Hazelnut Chocolate Chip Cookies, but instead of hazelnuts, I’ve mixed in toasted coconut flakes. We’ve always got unsweetened coconut flakes in the house, so that’s what I’ve used here, but feel free to use unsweetened shredded coconut if that’s the only thing available in your area. Just avoid using sweetened coconut, because that might throw off the overall sweetness of the cookie.
A secret ingredient in this recipe is powdered milk. It’s hard to pin point how it affects the flavor of the cookies, but you’d notice it if it was missing. I like to keep a bag of powdered milk in my pantry for cookie and bread baking. I use it frequently to make sourdough sandwich bread as well!
Coconut Chocolate Chip Cookies
- 2 sticks (1 cup) unsalted butter, divided
- 2 cups (240 grams) all purpose flour
- 2 tablespoons nonfat powdered milk
- 1 1/4 teaspoons fine grain sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup (144 grams) packed light brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla
- 8 ounces (225 grams) bittersweet chocolate chips (65% cacao)
- 1 cup unsweetened coconut flakes, toasted
- Flaky sea salt, for sprinkling (optional)
- Cook 6 tablespoons butter in a small saucepan over medium heat until the butter turns golden brown color and takes on a nutty aroma (4 to 5 minutes). Take the saucepan off the heat and add remaining butter, stirring until melted. Set aside.
- Add flour, milk powder, sea salt, baking powder and baking soda to a medium bowl, whisking to combine. Set aside.
- Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until loosely combined (30 seconds), then add eggs and vanilla and beat until combined (30 seconds). Add dry ingredients in 2 additions, beating until just combined. Scrape down the sides as needed. The dough will be a little wetter than a regular cookie dough given the higher fat content. Stir in chocolate chips and toasted coconut. Transfer cookie dough to the refrigerator and let chill for 30 minutes.
- Preheat and oven to 375°F and set an oven rack to the middle position. Place 1 1/2-ounce slightly flattened rounds of cookie dough on a parchment-lined baking sheet about 1 inch apart. Sprinkle each with flaky sea salt. Bake for 12-14 minutes until the edges of the cookies start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool.