Coconut Chocolate Chip Cookies – Learn under Expert Guide :- Simply put, these cookies with chocolate chips and coconut are really delicious! I was just trying to find a way to use the bag of coconut flakes that was sitting in the cupboard when I came up with this recipe one day.
Coconut Chocolate Chip Cookies – Learn under Expert Guide
It is a combination of the cookie recipes that my family likes to make and my own creative ideas. I really hope that you have as much fun when you eat them as we did.
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
- flaky sea salt for sprinkling
Instructions
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
Place the butter in a skillet that is preheated to a medium temperature. It should take about three to four minutes for the butter to start becoming golden.
Remove from the fire and place in a bowl that can withstand high temperatures. Let it cool for about five minutes. After the butter has been browned, add the brown sugar, granulated sugar, eggs, and vanilla extract to the butter and stir until the mixture is smooth.
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Add the salt, baking soda, and flour to the mixture. Add the chocolate and coconut to the mixture. Form the dough into balls about the size of a tablespoon and lay them on the baking sheet that has been prepared to a distance of two inches. When I want a cookie that is thinner, I have a tendency to lightly flatten the dough. Take eight minutes to bake.
You should remove the baking sheet from the oven, rotate it, and then tap it on the counter one to two times to flatten it. Continue to bake the cookies for another two to three minutes, or until the edges of the cookies have just begun to firm.
The cookies should be allowed to cool on the baking pan. During the time that they are sitting on the baking sheet, they will continue to cook slightly. Depending on your preference, sprinkle with flaky salt. You can consume it warm (which is highly recommended), or you can let it cool and keep it in an airtight jar for up to four days.
Nutrition
- Calories: Around 150-200 calories per cookie
- Total Fat: Approximately 8-12 grams
- Saturated Fat: Around 4-6 grams
- Cholesterol: Typically less than 20 milligrams
- Sodium: Usually less than 150 milligrams
- Total Carbohydrates: Approximately 20-30 grams
- Dietary Fiber: Roughly 1-2 grams
- Sugars: Varies based on added sugars and chocolate chips, usually around 10-15 grams
- Protein: About 2-4 grams
NOTES
To ensure that the butter and sugar are well combined, allow the butter and sugar cream to sit together for a period of three minutes. The hue need to be a very light yellow and very delicate.
To put it simply, I am the kind of girl who takes everything at face value.
It is not possible to achieve an adequate amount of flour by spooning and leveling. My measuring cup is inserted into the flour, and then I use a knife to make sure that it is evenly distributed. When blending, make sure not to overmix the ingredients.
It is really necessary to chill the dough down. Do not miss the process of refrigerating the food. The best results can be achieved with cookie dough by placing it in the refrigerator for a few hours prior to baking.
HAVE FAITH. Because of this, the flavors are able to actually develop and come together. Put in an airtight container and store in the refrigerator for a couple of weeks, or put in the freezer for several months.
