I love cookies. I generally try to be a healthy, nutrient dense eater. All the vegetables. I adore a good salad and chicken with quinoa. But cookies? They are a bit of a weakness for me. Bring on the butter. The chocolate chips. The vanilla. I love all of it. But I was looking through my past blog posts and realized for a self-proclaimed cookie lover, I hadn’t created or posted a cookie recipe for some time. I immediately dug through my cupboards and found some fun ingredients to pull together a new cookie recipe. I am so excited to introduce you to my double chocolate and toasted coconut cookies. As soon as I was done baking, I shared them with my colleagues and the reviews were great!
“I would eat a lot more of those!”
“Wow Jess! You just came up with recipe?! On your own?!”
“Oh wow. They have the texture of a chocolate chip cookie but such a wonderful flavor”
I hope you enjoy this twist on a chocolate chip cookie as much as we all did. I mean my daughter asked if she could try one and before I realized it, she had eaten four! Sounds like a cookie you need to give a try, right?
Your Ingredients
- ½ cup butter, softened
- ¼ cup white sugar
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt (kosher salt is great if you like salty sweet!)
- ½ teaspoon baking soda
- ¼ cup + 1 tablespoon toasted unsweetened coconut
- ½ cup chocolate chips
Your Steps to Double Chocolate and Toasted Coconut Cookies
To toast coconut, heat a small saucepan over medium heat. Add coconut and toast for 3-5 minutes, stirring often, until just browned. Remove from heat and stir a few additional times to prevent burning.
Preheat the oven to 350 degrees. In a medium bowl, cream butter until light and fluffy. Add sugars and combine until very light and fluffy. Add egg, vanilla, and almond extract. Mix well.
Combine flour, cocoa powder, salt, and baking soda. Stir into the wet ingredients until just combined. Fold in the cooled toasted coconut and chocolate chips. For best results, chill the dough for 30 minutes (But I get it if you skip it, it’s hard to wait!)
Place dough by the tablespoonful on an ungreased baking sheet. Bake for 9-10 minutes. Remove from the oven and allow to cool for a few minutes before placing on a cooling rack to finish cooling.
Enjoy!
Looking for other tasty Treats?
Check out the links below! I’ve got a soup, a full meal, and bread to match! How great right?
Double Chocolate and Toasted Coconut Cookies
Equipment
Ingredients
- ½ cup butter softened
- ¼ cup white sugar
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup + 1 tablespoon toasted unsweetened coconut
- ½ cup chocolate chips
Instructions
- To toast coconut, heat a small saucepan over medium heat. Add coconut and toast for 3-5 minutes, stirring often, until just browned. Remove from heat and stir a few additional times to prevent burning.
- Preheat the oven to 350 degrees.
- In a medium bowl, cream butter until light and fluffy. Add sugars and combine until very light and fluffy. Add egg, vanilla, and almond extract. Mix well.
- Combine flour, cocoa powder, salt, and baking soda. Stir into the wet ingredients until just combined. Fold in the cooled toasted coconut and chocolate chips. For best results, chill the dough for 30 minutes.
- Place dough by the tablespoonful on an ungreased baking sheet. Bake for 9-10 minutes. Remove from the oven and allow to cool for a few minutes before placing on a cooling rack to finish cooling.
