When I was a child I couldn’t stand the taste of coconut. I was the kid who would poke holes in the bottom of each chocolate in a box to make sure I knew which ones were coconut. The only coconut I liked was the caramel coconut Girl Scout cookies that I sold once a year. Any other coconut was disgusting.

Jump to Recipe

Last year (yes it took that long) a switch flipped in my head and I now LOVE coconut. I would sprinkle coconut on top of everything if I could…..hmmm, coconut topped margherita pizza. Eh, maybe I’ll save it for these delicious cookies.

The first thing you’re going to do to get these cookies started is combine 1 stick of softened butter, 2 eggs, 1/2 tsp vanilla extract, and 1/2 tsp coconut extract in a large bowl. You really want to get these items well incorporated so that mixing in dry ingredients is easier. Now if you can’t find coconut extract just go ahead and substitute more vanilla.

In a separate bowl, whisk together 1 cup light brown sugar, 1 cup white granulated sugar, 1 tsp salt, 1/2 cup cocoa powder, and 2 cups of all purpose flour. Once your dry ingredients are whisked together, slowly add them to your wet ingredients. Slowly is the key word here because, if you’re mixing by hand, dumping all of the dry in at once makes mixing a bear – and, if you’re using a stand mixer, dumping all of the dry in at once is a recipe for a mess. After you’ve mixed your dry and wet ingredients together you will have a thick dough. To the dough you’re going to add 1 & 1/2 cups chocolate chips (any kind you like) and 3/4 cup of shredded coconut. Thoroughly mix the chocolate chips and coconut into your dough.

Now that your dough is ready, preheat your oven to 350° and line your baking sheets with parchment paper. Drop spoonfuls of the dough onto the parchment paper. This is something I always have my husband help me with because it makes the job go faster. You’re then going to pop your baking sheets into the oven for 12-15 minutes. These cookies will cook to a brownie-like texture.

Allow the cookies to cool for at least 10 minutes.

These cookies are best served with a cold glass of your favorite milk or a nice cup of iced coffee.

 

What You Need

• 1 cup brown sugar
• 1 cup white granulated sugar
• 1/2 cup (1 stick) softened butter
• 2 eggs
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 1 tsp salt
• 1/2 cup cocoa powder
• 2 cups all purpose flour
• 1 & 1/2 cups chocolate chips
• 3/4 cup shredded coconut

The Steps

1. Preheat oven to 350° and line baking sheet with parchment paper.
2. Combine brown sugar, white sugar, salt, cocoa powder, and flour in a large bowl.
3. In a separate bowl, combine eggs, vanilla, coconut extract, and butter until well mixed and smooth.
4. Slowly mix dry ingredients into wet ingredients.
5. Once dough has formed, add chocolate chips and shredded coconut; fully incorporate.
6. Drop spoonfuls of dough onto parchment paper.
7. Bake cookies for 12-15 minutes.
8. Allow to cool for 10 minutes before eating.