How to Make Chocolate Chip Cookies with Coconut

These cookies are a great combination of soft and chewy, like a cross between macaroons and chocolate chip cookies. The recipe calls for shredded unsweetened coconut, so the coconut flavor shines through and isn’t masked by too much sweetness. (I used the product from Bob’s Red Mill.) I like to use a large cookie scoop (like this one) to portion these cookies onto the baking sheet. The cookies will keep their shape during the baking process and come out as nice domes. If you like the appearance of flatter cookies, you can also press them before baking with a water glass. (Flat cookies will be a little chewier and not quite as soft.)

How to Freeze Coconut Chocolate Chip Cookies

These cookies freeze well. Simply put the baked and cooled cookies in an airtight container and place in the freezer. This way, you can have a sweet treat anytime you want by popping them in the microwave for about a minute — just enough time to pour a glass of milk. For a stronger coconut flavor, you can substitute the butter with melted coconut oil. Reduce the amount to a scant cup (about 194 grams). Butter has some moisture content, while coconut oil is 100% fat. You wouldn’t want dense, greasy cookies.

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It’s also fine to use the dough right away, but the cookies will spread a little more than pictured. The cookies are done when the bottoms are golden brown (which you can just start to see around the bottom edge) and the tops feel dry. The cookies will be soft when first out of the oven, but will firm up as they cool. Cookies will keep in an airtight container for about a week, or in the freeze for 3 months. (Microwave frozen cookies for about a minute to warm.) You can also freeze the balls of unbaked cookie dough; bake straight from the freezer and add a few extra minutes onto the bake time.