Chocolate Chunk Coconut Cookies

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Chewy and sweet Chocolate Chunk Coconut Cookies is full of semi-sweet chunks and coconut chips, and will cure anyone's sweet tooth craving! A perfect combination cookie for chocolate and coconut lovers!

Course: Dessert

Keyword: chocolate chunk coconut cookies

Total Time: 1 hour 30 minutes

Servings: dozen approx

Author: Heather

Ingredients

1 cup salted butter, softened
1 cup packed brown sugar
½ cup sugar
1 teaspoon coconut extract
1 teaspoon pure vanilla extract
2 large eggs
2-¼ cups unbleached all purpose flour
1 teaspoon baking soda
½ teaspoon salt
10 oz bag semi-sweet chocolate chunks
1 cup unsweetened coconut chips

Instructions

Preheat oven to 350° and line 2 cookie sheets with parchment paper.
In a large mixing bowl, cream together butter and sugars until light and fluffy.
Add the coconut and vanilla extracts. Add the eggs one at a time, beating well after each addition.
Add the flour, baking soda, and salt and mix together just until all combined.
Stir in chocolate chunks and coconut chips by hand.
Using a medium scoop, place cookie dough 2 inches apart on prepared cookie sheets.
Bake for 13-15 minutes until edges are just starting to turn golden.
Let cookies cool for 2 minutes and then remove to a wire rack or counter and cool completely.

Notes

I use Watkin's brand coconut extract. You can find it at Menards, Wal-mart and Amazon.

You can freeze the baked cookies in a freezer safe air tight container or zip top bag.

You can also freeze the dough. I scoop the dough on a parchment lined pan and freeze for a couple hours. Then I place the dough in a freezer safe zip top bag. Increase the baking time by 2-3 minutes when baking the frozen cookie dough.

Nutrition

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