Foodie Friday – Toasted coconut chocolate chip cookies

So I haven’t been posting all of the chocolate chip cookie recipes I try because they’ve had mixed results, but there are a few that are so good that they definitely deserve to be shared! Like these toasted coconut chocolate chip cookies. Out of all the different baked goods I’ve shared with my co-workers, I think these cookies are their absolute favorite. And that’s saying something! Toasting the coconut seems to be the key to making these cookies irresistible. Simply adding some shredded coconut (I’ve only tried sweetened coconut, but I assume unsweetened would be good too) to chocolate chip cookie dough is always a good idea, but toasting it first is infinitely better. It brings out the nutty flavor of the coconut which is the perfect complement to the cookies. I made coconut chocolate chip cookies a few times before I perfected the recipe – which I first wrote about as chocolate chip cookie recipe #11 plus back in February – so here it is for everyone to try!

INGREDIENTS:
2 c sweetened shredded coconut
1/2 c (1 stick) unsalted butter, softened
1/2 c white sugar
1/4 c light brown sugar
1 egg
1/2 tsp vanilla extract
1/4 tsp coconut extract
1/2 tsp baking soda
1/2 tsp salt
1 c flour
1 c semisweet chocolate chips

DIRECTIONS:
Evenly spread the shredded coconut on a cookie sheet lined with aluminum foil. Bake at 350 deg F for 7-10 minutes, stirring once and rotating the pan, until the coconut is lightly toasted. Remove the pan from the oven and let the coconut cool to room temperature.

In a large bowl, cream together the butter and sugars. You can use an electric mixer, but I usually just use a wooden spoon. Add the egg and extracts and beat/stir until combined. Add the baking soda, salt, and flour and stir until just combined. Fold in the┬áchocolate chips and almost all of the toasted coconut (set a few tablespoons aside). Spread the dough into an 8×8″ pan lined with aluminum foil and coated with cooking spray. Sprinkle the reserved toasted coconut on top. Bake at 350 deg F for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely on a wire rack before slicing. Enjoy!

Based on Two Peas and Their Pod’s Toasted Coconut Chocolate Chunk Cookies and Vittles and Bits’s Chocolate Chip Coconut Cookies.