Who doesn’t want yummy chocolate chip coconut cookies to make them feel a bit better when the world seems to be coming apart at the seams? Many of us are cooking and baking more than we normally would because of our quarantine status and that includes me.
I had a hankering for chocolate chip cookies and decided that I finally, once and for all, needed to perfect this recipe and now with the additional free time, I finally have! These cookies are a bit crispy on the outside and chewy on the inside 😋. Toffee bits add a lovely buttery, caramel sweetness, and coconut flakes provide a mild hint of the tropics.
The addition of almond flour creates a less dense cookie compared to the average chocolate chip cookie which is made of about double the amount of AP flour. I really like the light texture of these chocolate chip coconut cookies.
Chocolate chip and coconut cookies
- Stand mixer
- Electric hand mixer
- Cookie sheet
- 1 cup AP flour Spooned and leveled off
- 3/4 cup Almond flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 8 tbsp Unslated butter (1 stick) Softened but still cool
- 1 Egg
- 1/2 cup Granulated sugar
- 1/2 cup Brown sugar Packed
- 1/2 tsp Vanilla extract
- 3/4 cup Semi-sweet chocolate chips
- 1/4 cup Coconut flakes Unsweetened
- 1/4 cup Toffee bits
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- In the bowl of the stand mixer or mixing bowl beat together the butter and both sugars until the color has lightened (approximately 3 minutes).
- While the butter and sugar are creaming, in a separate bowl combine and whisk the dry ingredients to evenly distribute them.
- After the sugar and butter have finished creaming, scrape down the sides of the bowl and add the egg and vanilla extract. Beat until just combined and scrape down the sides of the bowl again.
- Add the chocolate chips, coconut, and toffee bits and mix together with a spoon until combined.
- Scoop the cookie dough onto the parchment covered cookie sheet using a regular spoon or cookie scoop. Leave 2 inches of space between each cookie.
- Bake for 12-14 mins.
- Leave finished cookies on the baking sheet for 1-2 minutes then transfer them to a rack to continue cooling.
-With this recipe, I made 18 cookies because I scooped about 2 heaping tablespoons to make each cookie. I wanted large cookies. If you use a smaller amount (1 1/2 tbsp) per cookie, you can easily make 20 or more “normal” sized cookies.
-I used Heath brand toffee bits. Easily found in the baking aisle of most supermarkets.
-I used unsweetened coconut flakes because the toffee is quite sweet and I preferred not to add more sugar to the recipe.
Consider yourself warned, these chocolate chip coconut cookies are addictive and will not last long. I hope you enjoy making them and even more so eating them and sharing them with friends and family when we are all able to get together again.
Check out another of my dessert recipes if you want something sweet but aren’t in a baking mood. My Coconut Almond Butter Cups are a no-bake treat that only requires a refrigerator to help them set.
Happy cooking, happy eating! 😊