Combination of chocolate chip and coconut in cookies results in salty and sweet mixture. In texture it is crispy and little bit dry so we strongly recommend to serve it with a cup of hot coffee or tea. Actually we can get it at many stores or market but working it at home would be nice either. Just try following recipe.
Coconut chocolate chip cookies has great ingredients including 2 cups all-purpose flour, 1½ sticks (3/4 cup) unsalted butter, room temperature, 1½ teaspoon baking powder, 1 cup packed brown sugar, preferably dark sugar, 2 large eggs. 1½ cups shredded unsweetened coconut, ¾ cup sugar, ½ teaspoon sea salt, ½ teaspoon coconut extract (optional). 2 teaspoon vanilla extract, and ¾ cup semi-sweet chocolate chips.
As these ingredients ready, follow step by step of the instructions. First, preheat oven to 350 degrees and line with a parchment paper a baking sheet. Place the coconut on baking sheet and toast the coconut in oven for 5 to 10 minutes where the coconut will turn to be light brown and the coconut smell felt. Let it cool, sift baking powder, salt and flour in a medium bowl.
Next cream both sugars, butter, and toasted coconut until the mixture turns to light and coconut flavor blended well with the butter for about 4 – 5 minutes more. Add one at a time eggs to the batter and beat well between each addition. If desired, add in the coconut extract before adding vanilla extract.
Slowly add the flour in thirds until it well mixed in the batter. Then fold in the chocolate chips by with hands. Chill the dough for about 30 minutes (1 or 2 hours or overnight). Afterwards heat the oven to 325 F and line the baking sheet with parchment paper and make balls of dough with tablespoon to measure. Line the balls about 2 inches apart on the parchment paper and bake until the edges turn to be golden and crispy (it may takes about 10 to 12 minutes).