Chococonut Cookies

"My father-in-law loves coconut, so I mixed some into chocolate chip cookies. When he told me there wasn't enough chocolate, I dipped them[ in melted chocolate-then more coconut, because why not?" says Laurie Farmer of Pocono Summit, PA.]

Total Time:
2 hr 29 min
45 min
1 hr 30 min
14 min

about 50 servings

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks (12 tablespoons) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 large egg plus 1 egg yolk
  • 3 cups semisweet chocolate chips
  • 2 1/2 cups sweetened shredded coconut
  • 2 teaspoons vegetable oil
  • Whisk the flour, cornstarch, baking soda and salt in a medium bowl. Set aside.

  • Beat the melted butter, brown sugar, granulated sugar and vanilla and almond extracts in a large bowl with a mixer on medium speed until thick and creamy, about 2 minutes. Beat in the egg and egg yolk. Reduce the mixer speed to low and beat in the flour mixture until just combined. Stir in 1 cup each chocolate chips and shredded coconut. Refrigerate the dough until firm enough to scoop, about 1 hour.

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Arrange tablespoon-size scoops of dough about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until lightly golden, 12 to 14 minutes. Let cool completely on the baking sheets.

  • Put the remaining 1 1/2 cups shredded coconut in a medium bowl. Melt the remaining 2 cups chocolate chips with the vegetable oil in a small saucepan over low heat, stirring, until smooth. Dip each cookie partway in the melted chocolate, then immediately dip in the coconut. Return to the parchment-lined baking sheets and refrigerate until set, about 30 minutes.

  • Photograph by Ryan Dausch

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