There are very few things that go together as good as chocolate and coconut. Delicious pieces of coconut (fresh young coconut from Costco, chopped) are used in this recipe, but you can easily find coconut pieces in the bulk section of the grocery store to find enough for this recipe.
Chewy Coconut Chocolate Chip Cookies
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 2 tsp hot water
- 1/2 tsp salt
- 1.5 cups chocolate chips
- 1 cup chopped fresh coconut
1. Preheat the oven to 350 degrees
2.. Cream together the butter, white sugar and brown sugar until they are smooth. Beat in the eggs one at a time and stir in the coconut and vanilla extract. Next, dissolve the baking soda in the water in a small glass and add to the batter, with the salt.
3. Stir in the flour, chocolate chips and coconut and drop by the spoonful on to ungreased pans
4. Bake for ten minutes or until golden brown, don’t be tempted to overbake or you will lose the chewy texture.
Makes two to three dozen cookies.
These simple cookies are one of my new favorites to make because they’re versatile and you can easily swap out the coconut for nuts, or other ingredients. The coconut chocolate chip is a favorite combination of mine and kindergartener approved, without the nuts, so it’s becoming a quick favorite around here. Plus, the simple and basic ingredients and easy to remember quantities make it a simple recipe to remember without grabbing a recipe book, or card.