Chewy Chocolate Coconut Cookies Recipes

CHOCOLATE COCONUT COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cover 2 sheet trays with parchment paper.
• Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
• Add the butter and sugars to a large bowl and beat with an electric hand mixer until light and fluffy, about 4 minutes. Add the vanilla and egg and beat until incorporated. Add the flour mixture in increments, beating until well combined. Briefly beat in the coconut flakes, chocolate chips and pecans until mixed together. Using your hands, roll the dough into walnut-size balls and drop 8 on a sheet tray, leaving 2 1/2 inches of space between them. Flatten them slightly. Bake 13 minutes. Let cool on the sheet tray 5 minutes.

CHEWY COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees and prepare 2 cookie sheets with non stick silicone baking mats.
• Beat together the shortening and sugar until light and fluffy. Add the Karo® corn syrup, eggs and vanilla and mix until well blended.
• To this mix in the flour, baking soda and salt. Stir in the coconut and chocolate chips by hand.
• Roll the cookie dough into balls about 2 inches in diameter and place 2 inches apart on the cookie sheets. Bake for 9-11 minutes. Let the cookies cool for 3 minutes on the baking sheet before removing to a wire rack to cool completely.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHEWY COCONUT-CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
• In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
• Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
• Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
• Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you'll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges-in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
• Do Ahead:
• To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they're set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

COCONUT-CHOCOLATE PINWHEEL COOKIES

Steps:

• In a medium bowl, whisk together flour, baking soda, and salt. In the bowl of a mixer fitted with the paddle attachment, beat together 8 tablespoons butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in egg and vanilla. Reduce speed to low and slowly add flour mixture, beating until almost combined. Add coconut and beat until incorporated. Place dough between two sheets of parchment and roll out to a 10 1/2-by-12 1/2-inch rectangle, 1/4 inch thick. Using a sharp knife, trim 1/2 inch from edges to create a 10-by-12-inch rectangle. Transfer to a baking sheet. Refrigerate until firm, at least 1 hour and up to overnight.
• Place chocolate and remaining 1 tablespoon butter in a heatproof bowl set over a pot of simmering water; stir until melted and smooth, about 3 minutes. Remove from heat and stir in condensed milk. Let cool 5 minutes. Mixture will be thick and pasty.
• Remove dough from refrigerator and peel off top sheet of parchment. Using an offset spatula, spread chocolate mixture evenly over surface of dough. Using the bottom sheet of parchment for support, roll dough into a tight log. Wrap log in plastic; refrigerate at least 2 hours and up to overnight.
• Preheat oven to 350 degrees. Remove plastic from log and cut log into 1/4-inch-thick rounds. Transfer to parchment-lined baking sheets, spaced 1 inch apart. Bake, rotating pans halfway through, until firm and beginning to brown around edges, 15 to 18 minutes. Let cool on sheets 5 minutes, then transfer cookies to wire racks and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

CHEWY COCONUT COOKIES

Steps:

• -Preheat oven to 350.
• -In a separate bowl, mix together flour, baking soda, salt and set aside.
• -In a separate bowl cream butter and sugars together.
• -Add the egg and mix well.
• -Combine the flour mixture with the sugar mixture.
• -Add coconut and vanilla.
• Bake for 8-10,
• Times may vary due to different ovens.

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

KING ARTHUR CHEWY COCONUT CHOCOLATE CHUNK COOKIES

Steps:

• 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.

CHEWY CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Preheat oven to 350°F
• Using an electric mixer, cream butter and sugars until light and fluffy. Add the eggs, vanilla and salt and beat well.
• In a large bowl, combine baking powder, baking soda, flour, and oats. Stir to combine. Add this mixture to the butter mixture and stir until the dough comes together, then add the chocolate chips, coconut and walnuts and stir again until chips, coconut and walnuts are well integrated through the dough.
• Line 4 cookie sheets with parchment paper and scoop out the dough, 12 balls per cookie sheet. Each ball of dough should be about 4 teaspoons. Press the top of each ball gently with the back of a spoon.
• Bake for 10-12 minutes or until lightly browned on top. Transfer to wire cooling racks. When cool, the cookies will be crunchy on the outside, and delightfully chewy on the inside.

CHEWY CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.