Recipe by Bonnie G #2
Coconut lovers rejoice! This moist, chewy cookie combines coconut dough with flaked or shredded coconut and chocolate chunks, for an irresistible grown-up take on a chocolate chip cookie. I got this recipe from an email from King Arthur Flour and as I love all of their recipes, and specially love coconut and chocolate - this has got to be a winner. UPDATE: Finally made these and so glad I did - they don't flatten out and turn hard like so many of my cookies and the taste is very rich so one goes a long way. I think next time I'll add walnuts to make it even better.
Top Review by Gunnerbun
This is a terrific cookie! I love to bake and decided to order what I needed from the King Arthur website. I ordered the coconut milk powder, coconut flavoring, raw coconut, and the bittersweet chocolate chips. It was totally worth it! The cookie has a nice coconut flavor and is chewy if cooked as directed. I followed the lightly brown around the edges part of the directions as my oven always takes longer to bake, 13 min. for me. I also let the cookies rest for 5 minutes on the sheet before removing them. I am not good at waiting for things to cool so the first one I tried was still very warm, they tasted better cool . I will definitely be making these again. One last note, raw coconut does not have the best flavor eaten on its own but was fantastic in the cookie.
- 177.44 ml butter, unsalted, 1 1/2 sticks
- 118.29 ml coconut milk powder
- 118.29 ml granulated sugar
- 118.29 ml brown sugar
- 1 large egg
- 14.79 ml light corn syrup
- 1.23 ml coconut flavoring
- 591.47 ml unbleached all-purpose flour
- 3.69 ml salt
- 2.46 ml baking powder
- 2.46 ml baking soda
- 354.88 ml unsweetened coconut, large flake
- 354.88 ml bittersweet chocolate chips
Directions See How It's Made
- Preheat the oven to 375°F Lightly grease two baking sheets, or line with parchment paper.
- In a large mixing bowl, cream together the butter, coconut milk powder and sugars. Stir the coconut milk powder through a strainer as you add it to the mixing bowl, to take out any lumps.
- Beat in the egg, corn syrup, and coconut flavor. Scrape the sides and bottom of the mixing bowl, and beat for another 30 seconds to make sure everything is evenly combined.
- Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.
- Mix in the coconut and chocolate chips or chunks.
- Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here.
- Bake just until the edges of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.