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Chococonut Chip Cookies

Chococonut Chip Cookies

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Reena B.

Reena B.

I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

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  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews

Beckeke
125

Beckeke

1/11/2007

These cookies are freaking awesome. Adding an additional 1/2 stick of butter and 2 tablespoons of milk makes them super fluffy and chewwwy. They come out rather flat otherwise.

Judy7905
74

Judy7905

12/26/2005

These cookies are the bomb! I'm sure I'll make them again. My mistake was in storing them in Tupperware which softened the perfectly crispy edges. Say it with me now: Tupperware for chewy, tin for crispy.

mybabiesmomma
59

mybabiesmomma

3/31/2008

I love this recipe. This cookie is my back-up recipe for any event or family gathering. I do change the recipe a little because they tend to be a little greasy. I use half shortening and half butter instead of all butter and reduce it by at least a 1/4 cup. Also I add more coconut and instead of all semi-sweet chocolate chips I use a variety of whatever kind I have on hand. I usually use a mix of milk, white, butterscotch (i think the butterscotch really brings out the best in the cookie) and semisweet chocolate chips. I also add a little spice like nutmeg, cinnamon, cloves, almond extract, or whatever sounds good. Enjoy.

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