Recipe courtesy of Laurie Farmer

Chococonut Cookies

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 45 min
  • Yield: 50 cookies
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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


  1. Whisk the flour, cornstarch, baking soda and salt in a medium bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
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