Coconut Chocolate Chunk Cookies Recipe : Chocolate Chip Cookies with Brown Butter and Coconut. Browned butter, sweet brown sugar, and a ton of flaked coconut are what set these handmade chocolate chip cookies apart from the others. A small dusting of sea salt is applied, which is obviously optional but results in a delightfully salty-sweet cookie bite!
Coconut Chocolate Chunk Cookies Recipe
EEK! I’ve been holding off on showing these to everyone. I had intended to share them before Easter, but there simply wasn’t enough time because Easter arrived so quickly. So here we are, today!
These are the treats for you coconut-loving folks. They have a ton of coconut flakes, but the brown butter and chocolate are what really set them apart. The tastes of these tropical cookies are enhanced by the additional salt in the butter!
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 cups unsweetened coconut flakes
- 1 1/2 cups chopped chocolate chunks or chips
Instructions
Set oven temperature to 350°F. Use parchment paper to line a baking sheet.
Place a skillet over medium heat and add the butter. Cook for 3–4 minutes, or until the butter starts to brown. Take off the heat and place in a heat-resistant bowl. Let cool for about five minutes.
Add the eggs, vanilla, brown sugar, and granulated sugar to the brown butter and stir until smooth. Stir in the baking soda, salt, and flour. Add the chocolate and coconut and stir.
Form the dough into spherical tablespoon-sized balls, spacing them 2 inches apart on the baking sheet that has been prepared. For a thinner cookie, I like to gently press down on the dough. For eight minutes, bake. Take the baking sheet out of the oven, turn it over, and tap it on the counter one or two times to flatten it. Bake for a further two to three minutes, or until the edges of the cookies are starting to harden.
On the baking sheet, let the cookies to cool. As they remain on the baking pan, they will continue to cook a little. Add a dash of crumbly salt if preferred. Eat warm (very highly recommended) or allow to cool before storing for up to 4 days in an airtight jar.
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Nutrition Facts
(per serving, serving size: 1 cookie)
- Calories: Approximately 150-180 calories
- Total Fat: 10-12g
- Saturated Fat: 6-8g
- Cholesterol: 0-5mg
- Sodium: 50-100mg
- Total Carbohydrates: 15-20g
- Dietary Fiber: 2-3g
- Sugars: 8-10g
- Protein: 3-5g
FAQs:
Can I use any type of chocolate in these cookies?
Yes, you can use any type of chocolate you prefer, such as dark chocolate, milk chocolate, or even white chocolate. You can use chocolate chips or chopped chocolate bars.
Can I substitute coconut flour for regular flour?
Yes, you can substitute coconut flour for regular flour, but keep in mind that coconut flour absorbs more liquid than regular flour, so you may need to adjust the amount of liquid in the recipe.
Can I use shredded coconut instead of coconut flakes?
Yes, you can use shredded coconut instead of coconut flakes. You can also toast the shredded coconut for extra flavor before adding it to the cookie dough.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by using gluten-free flour or almond flour instead of regular flour. Just make sure all your other ingredients are also gluten-free.
