Ingredients
1/2 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup shredded coconut (sweetened or unsweetened)
3/4 cup chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper
In a bowl, cream together the softened butter and sugar until light and fluffy
Add the egg and vanilla extract, then mix well until smooth
In another bowl, combine the flour, baking soda, and salt
Gradually add the dry ingredients to the wet mixture and mix until a dough forms
Fold in the shredded coconut and chocolate chips evenly
Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, leaving space between each cookie
Bake for 10 to 12 minutes, or until the edges are lightly golden
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack
Method
Creaming the butter and sugar properly helps create a soft and chewy texture
Folding in the coconut and chocolate chips at the end ensures even distribution without overmixing
Benefits
Coconut adds fiber and a rich tropical flavor
Chocolate chips provide antioxidants and that classic sweet indulgence
These cookies are quick to make and perfect for snacks or dessert
Tips
Use room temperature butter for easier mixing
Do not overbake if you want soft and chewy cookies
Chill the dough for 20 minutes if you want thicker cookies
Nutrition
Calories moderate per cookie depending on size
Contains carbohydrates, fats, and a small amount of protein
Provides quick energy and a satisfying treat
Conclusion
These coconut chocolate chip cookies are soft, chewy, and full of flavor with every bite. The combination of sweet coconut and melty chocolate makes them hard to resist and perfect for any occasion