Toasted Coconut and Dark Chocolate Chunk Cookies
Toasted Coconut and Dark Chocolate Chunk Cookies are a delightful treat that brings together the rich flavors of dark chocolate and the tropical essence of toasted coconut. Imagine biting into a soft, chewy cookie, where the slight crunch of toasted coconut complements the melty goodness of dark chocolate chunks. This cookie recipe is not only easy to follow but also produces a batch that will disappear in no time. Let’s embark on this baking adventure that will surely become a favorite in your home!
Why Toasted Coconut and Dark Chocolate Chunk Cookies is Worth Your Time
These cookies are the perfect blend of sweet and nutty, making them an indulgent snack or dessert option. The toasted coconut provides a depth of flavor that sets these cookies apart from your average chocolate chip cookie. Plus, the dark chocolate chunks add just the right amount of richness. With a bit of crunch on the outside and a soft, chewy center, these cookies are a true delight. Whether you’re baking for a special occasion or just want to treat yourself, this recipe is well worth your time.
What Goes In
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 large egg
- 1 cup unsweetened shredded coconut, toasted
- 1 oz dark chocolate bar, chopped (I used Hershey’s Special Dark)
Equipment & Tools
- Mixing bowls: For combining your ingredients.
- Electric mixer: To cream the butter and sugars together easily.
- Baking sheets: For placing your cookie dough.
- Parchment paper: To line your baking sheets and prevent sticking.
- Measuring cups and spoons: For accurate ingredient measurements.
- Cooling rack: To cool the cookies after baking.
Toasted Coconut and Dark Chocolate Chunk Cookies Made Stepwise
Step 1: Prepare the Coconut
Start by toasting the shredded coconut. Spread it evenly on a baking sheet and toast it in a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep an eye on it to prevent burning; you want it golden brown and fragrant. Once done, set aside to cool.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure that the baking soda is evenly distributed throughout the flour, helping your cookies rise perfectly.
Step 3: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, dark brown sugar, light brown sugar, and granulated sugar using an electric mixer. Beat on medium speed until the mixture is light and fluffy, around 3-4 minutes.
Step 4: Add the Eggs and Extracts
Add the large egg, pure vanilla extract, and almond extract to the creamed butter and sugars. Beat until combined, ensuring everything is well incorporated.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix; you want to keep the dough tender.
Step 6: Fold in the Coconut and Chocolate
Gently fold the toasted coconut and chopped dark chocolate into the cookie dough using a spatula. This will evenly distribute the delicious chunks throughout the dough.
Step 7: Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the flavors meld together and prevents the cookies from spreading too much while baking.
Step 8: Preheat the Oven
While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 9: Scoop the Dough
Once the dough is chilled, scoop out tablespoon-sized portions and place them on the prepared baking sheets, leaving enough space between each cookie for spreading.
Step 10: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 11: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Enjoy these delicious Toasted Coconut and Dark Chocolate Chunk Cookies warm, or store them for later!
Dietary Customizations
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-free: Use a dairy-free butter substitute and ensure the chocolate is dairy-free.
- Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Notes on Ingredients
The combination of dark brown sugar and granulated sugar gives these cookies a lovely caramel-like flavor along with the richness of the butter. Toasting the coconut enhances its flavor and adds a delightful crunch. For the chocolate, feel free to use your favorite brand, but a quality dark chocolate will elevate the taste.
Leftovers & Meal Prep
These cookies can be stored in an airtight container at room temperature for up to a week. They also freeze well! To freeze, place the cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They can be thawed at room temperature or warmed in the microwave for a few seconds before enjoying.
Handy Q&A
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut if you prefer a sweeter cookie, but it may change the overall sweetness of the cookies slightly.
What can I substitute for dark brown sugar?
If you don’t have dark brown sugar, you can use light brown sugar and add a tablespoon of molasses to achieve a similar flavor profile.
Can I add nuts to this recipe?
Absolutely! Chopped macadamia nuts or walnuts would pair beautifully with the toasted coconut and dark chocolate.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers look slightly underbaked. They will continue to set as they cool on the baking sheet.
One Pan, More Ideas
- Classic Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Healthy Cookie Recipes
Let’s Eat
These Toasted Coconut and Dark Chocolate Chunk Cookies are a delightful treat that combines tropical flavors with the richness of chocolate. They are perfect for sharing with friends and family or simply enjoying on your own. So preheat your oven, gather your ingredients, and get ready for some delicious baking. You won’t regret it; these cookies are sure to become a staple in your recipe collection!
Toasted Coconut and Dark Chocolate Chunk Cookies
Ingredients
Equipment
Method
- Start by toasting the shredded coconut. Spread it evenly on a baking sheet and toast it in a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep an eye on it to prevent burning; you want it golden brown and fragrant. Once done, set aside to cool.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened unsalted butter, dark brown sugar, light brown sugar, and granulated sugar using an electric mixer. Beat on medium speed until light and fluffy, around 3-4 minutes.
- Add the large egg, pure vanilla extract, and almond extract to the creamed butter and sugars. Beat until combined.
- Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined.
- Gently fold the toasted coconut and chopped dark chocolate into the cookie dough using a spatula.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 350°F (175°C) while the dough is chilling. Line your baking sheets with parchment paper.
- Once the dough is chilled, scoop out tablespoon-sized portions and place them on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Store in an airtight container at room temperature for up to a week.
- These cookies freeze well; separate layers with parchment paper.
