Chewy Coconut Chocolate Chip Cookies

I can usually tell if a recipe succeeds (or fails) by how long it lasts in the office kitchen and/or whether or not people mention it later on. I’m still hearing about these little numbers almost a week later, so folks certainly liked ’em. To be honest, I thought they were rather innocuous and I’m kinda surprised at the positive reaction. I just had some coconut I wanted to use and lacked the creativity to do something super interesting it. Nonetheless, I’ll take the love. Simple is good.
Recipe is taken from Roxana’s Home Baking, with a few modifications.


  • 1 2/3 cup all purpose flour
  • 1 tsp baking powder
  • pinch of salt
  • 3/4 cup unsalted butter
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1 1/2 cup semi-sweet chocolate chips
  • 2 cups sweetened shredded coconut

DIRECTIONS (makes approx. 2 dozen)

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper (or a silpat if you’re fancy).
  2. In a large bowl, whisk together dry ingredient and set aside.
  3. Using a stand up mixer set on medium, combine butter and sugar until light and fluffy.
  4. Add vanilla and egg and mix until fully incorporated, scraping the sides of the bowl if necessary.
  5. Slowly add the flour mixture until just combined.
  6. Add in the chocolate chips and coconut and mix until evenly distributed throughout the dough. Might be a good idea to scrape the sides of the bowl again at this point.
  7. Roll the dough into 1 1/2 inch balls and place about 3 inches apart. Give ’em a good smush, basically flattening them.*
  8. Bake for 12 – 15 minutes until edges begin to brown slightly.
  9. Remove from oven and allow to cool on the baking sheet for 1 – 2 minutes before moving to a wire rack.
  10. Don’t worry about how long they’ll keep as they won’t last more than a day. Might as well just store them in your mouth.

*Otherwise, you end up with little cookie balls. Still tasty, just not very pretty. 

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