Here’s another recipe I found on someone else’s blog not too long ago. Her photos are lovely (she’s not going through a white balance problem like I am!), so make sure you stop by her blog.
I admit that I only made these cookies because I had been wanting to get rid of the rest of my coconut since I made the Nanaimo Bars for the DB challenge (yes, that long!), so I just gave in and used them in these. As the originator of this recipe stated, the coconut does not stand out much in this cookie, but it does contribute to the texture.
If you’re not crazy about coconut but are trying to get rid of it, these cookies may be for you! The cookies were very soft even after my overheating oven made them too dark. There is a subtle hint of salt in each bite as well. These cookies are best warm, so just nuke them in the microwave for about 20-30 seconds and dip them in ice-cold milk haha!
Tips: I halved this recipe easily, and I still ended up with a lot of cookies. These cookies do not spread much, so I had to smash them down either with my hand of the back of a glass. Also, I refrigerated the dough for about 24 hours to enhance the flavor.
adapted from The Little Red House
2 sticks of butter (1 cup), room temperature
1/2 c white sugar
1 1/2 c brown sugar
2 eggs, room temperature
2 tsp vanilla extract
3 c all-purpose flour
1 1/2 tsp baking soda
3/4 tsp salt (I always use Kosher)
3 cups shredded sweetened coconut
1 lb chocolate chips/chunks
Preheat oven at 350°F. Cream the butter and the sugars until light. Continue mixing the butter/sugar mixture while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Then, add the vanilla. Combine the flour, soda and salt in the mixer bowl. Then, mix until just combined, taking care not to over-mix (I stop as soon as I can see the batter again even with lots of flour here and there because I will be mixing some more with the add-ins). Add the coconut and chocolate chips, and mix a 30-60 seconds more.
Drop by spoonful (I used my ice cream scoop for big, thick cookies) onto parchment-lined or Silpat cookie sheet. Bake at 350° for 11-13 minutes. They should be lightly golden on the outside but still look gooey on the inside.