I have a confession to make. I. Just. Can’t. Stop. Buying. Coconut. When I go grocery shopping I often grab a coconut- related item. It may be a whole coconut, coconut oil, coconut milk or coconut flakes. Lately, I’ve been grabbing off the shelves a whole lot of coconut flakes. That also means I have to find ways to cook and enjoy all the coconut in my life. Because I cannot “come and be” wasting Mr N’s money on coconut and we end up not consuming it. That’s why I came up with these Coconut Chocolate Chip Cookies.
Coconut chocolate chip cookies. Say that really fast!
This recipe includes two of my culinary boos. Coconut – my boo for life and chocolate – my side boo. I’m loco for the coco and the choco!
I used both milk chocolate and white chocolate chips in this recipe but you could use only milk chocolate chips. All you need to do is make a cookie dough with butter, sugar, eggs, vanilla, flour, salt and baking soda in the right proportions (please see full recipe below). Then you fold in some chocolate chips and coconut flakes.
If you have no chocolate chips in your area, buy some chocolate bars – what is known as “Mambo” in Cameroon. I’m not sure how chocolate bars are called in other areas but I’m sure you can find some form of them where you live. If you are using the bars, cut them up and dump into your dough.
AND if you have no coconut flakes, grate some fresh coconut and dry up on low heat, stirring constantly or just use some coconut sweet (shredded coconut snack). You see, there is no excuse why you shouldn’t make this luscious coconut-chocolate cookie dough.
To form the cookies, all you have to do is grab rounded spoonfuls of the dough and drop into a prepared baking tray. If you have kids, this will be a fun thing to do with them.
If you follow my exact measurements, you do not need to flatten the dough into cookie shapes because when you bake them, this happens:
They flatten up on their own! That’s because the dough is heavy laden with buttah and doesn’t contain too much flour so the butter melts and flattens up. It’s just the way I like it.
Now, if you want your chocolate chips to pop all over the cookies, press some more chocolate chips into the cookies as soon as the cookies are out of the oven and are still hot and soft.
With some of these cookies locked up in jars in my house, I feel a sense of security. A choco-coconut kind of security. It is weird. Maybe you will feel it too.
Enjoy these choco-coconut cookies with a large glass of milk so you can get the whole experience. Check out the full recipe below. Enjoy!
Cookies made with the combination of chocolate and coconut. That combo is everything!!
- 2 cups flour (1/4 kg)
- 1 cup butter (16 tablespoons)
- 2 cups chocolate chips I used both white and milk chocolate
- 2 cups coconut flakes
- 1 cup sugar (16 tablespoons)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
In a bowl, cream together the sugar and butter until light and fluffy. You could use an electric mixer for this.
Beat eggs and add in one at a time. Add in the vanilla and stir well.
Add in flour, baking soda and salt and mix until well incorporated.
Carefully fold in the chocolate chips and coconut flakes.
Place rounded spoonfuls on prepared baking tray. Note that you do not need to try to form the dough into cookies here. Simply make rounded portions and place on baking tray. They will flatten as they bake.
Bake in preheated oven at 350 degrees F (180 degrees C) for about 12 - 15 minutes until nice and golden brown.
This recipe makes about 30 cookies. I used small baking trays and each tray carried about 10 cookies at once so I baked in three batches.