Chocolate Chip Coconut Cookies

I’ve never been a big fan of coconut, but my taste buds must have changed over time, and now I love it. I’ve taken the classic chocolate chip cookie and added finely shredded coconut, making these cookies even more irresistible. Enjoy!

Ingredients

1/2 cup unsalted butter -soft

1/3 cup brown sugar

1/3 cup white sugar

1 large egg -room temperature

1 tsp vanilla

1 cup flour

2 tsp baking powder

1/3 cup mini chocolate chips

1/2 cup unsweetened finely shredded coconut

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Bakers note

I always recommend using a cookie dough scoop when making cookies for a few reasons.

• This cookie recipe is a no-chill dough and the dough is meant to be soft, so using a cookie dough scoop will help to form the dough into balls.

• Using a cookie dough scoop will ensure that your forming the same size cookie dough balls.

  
  

  

  
  

Directions

- Cream the butter using an electric mixer on low speed.

- Add in the sugars and cream together on low speed. Increase to medium-low speed till whipped.

- Add in the egg and vanilla. Mix together on low speed.

- Put the flour and the baking powder into a sifter.

- Gradually sift and mix the dry ingredients into the wet ingredients on low speed.

- Increase the speed to medium to fully combine all the ingredients.

- Fold in the chocolate chips and coconut with a spatula.

- Line a large cookie sheet with parchment paper.

- Pre-heat the oven to 325 degrees F.

- Scoop the dough with a cookie dough scoop and place on the parchment paper and continue until half of the dough has been scooped.

- Bake for 12-13 minutes.

- Place the cookies on a wire rack to cool.

- Continue with the remaining cookie dough.