Toasted Coconut and Dark Chocolate Chunk Cookies – a cookie that has it all. You will love the toasted coconut and dark chocolate combination!
If a cookie can be sexy, than this one is just it. It has it all and makes you weak in your knees! You will love it!
Toasted coconut and dark chocolate chunks dispersed through out my favorite cookie dough enhanced with a mix of pure vanilla and almond extract make it a real treat. Best cookie ever.
These gems are thick and chewy and all that with simple ingredients that you most likely already have on hand.
Just toasting coconut by itself makes me happy. It means I am about to make something fantastic. Add chopped dark chocolate, that I could eat it by handfuls anyways, and whatever you put this combo in – it will rock your world.
Like cookies. A simple treat (it’s safe to say that it’s the most often made baked good) and you will have people of all ages asking for them.
I love using chocolate chunks in cookies as it add a rustic look and they are more melty and gooey. Makes you want to devour the cookie immediately! What I am trying to say is – just make these. Like right now.
- 2.25 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/4 cup dark brown sugar
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 3/4 cup unsweetened shredded coconut toasted (see note)
- 1 oz dark chocolate bar chopped (3,5 .), I used Hershey's Special Dark
In a large mixing bowl, whisk together the dry ingredients (flour, baking soda, salt and coconut). Set aside.
In a large mixing bowl, cream the butter for 30 seconds.
Add all sugars and beat until light and fluffy, about 2 to 3 minutes.
Add egg and both extracts and mix in well.
Add the dry ingredients and mix in until just incorporated.
Stir in the chocolate chunks.
The dough will be crumbly, that's okay.
Cover the bowl with the dough and place in the fridge to chill, preferably overnight.
Preheat the oven to 375 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat.
Scoop two tablespoons of dough per cookie and roll in your hands into a smooth ball.
Place the dough balls on the prepared baking sheet, leaving about 2 inches between each.
Bake the cookies for 9 to 11 minutes. Cool on a sheet for 2 minutes, then transfer onto a cooling rack.
To toast the coconut: Place the coconut in a cast iron skillet and taste over a medium heat until fragrant and lightly browned. Keep an eye on it. You can toast the coconut in an oven, if you have experience with it - however I recommend the stove top method as it's easier to keep an eye on.
Few notes on the recipe:
– you can skip the dark brown sugar and use just the light brown sugar. I used the dark and light combination to add richness to the dough.
– the dough will be crumbly after mixing; that’s okay. You will form the dough balls before baking. The cookies will be thick and won’t spread much. I flattened the cookie dough balls slightly into disk before baking. You can also add additional chocolate chunks or arrange them according to your visual preferences.
– chilling the dough makes for thicker cookies; it also helps the flavors to mingle.
Recipes from other bloggers:
Chocolate Coconut Cake from Inside BruCrew Life
White Chocolate Coconut Cream Pie from Oh, Sweet Basil
Chocolate Coconut Scones from Table for Two