Chocolate Chunk Coconut Cookies
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!
Servings: 3 dozen approx
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.
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.
Calories: 1816kcal | Carbohydrates: 178g | Protein: 15g | Fat: 119g | Saturated Fat: 77g | Trans Fat: 3g | Cholesterol: 292mg | Sodium: 1381mg | Potassium: 879mg | Fiber: 13g | Sugar: 142g | Vitamin A: 2119IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 9mg
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