Recipes
Coconut Chocolate Chip Cookies
- Yield: 14 Servings
- Prep Time: 20 Mins.
- Cook Time: 16 Mins.
- For a Fresh
Twist: Use a mix of bittersweet, milk and white chocolate chips for triple chocolate chip cookies.
Press a few extra chocolate chips and a little fleur de sel over the warm cookies when just out of the oven.
Ingredients
- 8 tablespoons unsalted butter, softened (1 stick)
- 2/3 cup lightly packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg, large
- 1 cup all-purpose flour or one-to-one gluten-free flour blend
- 1/2 cup Fisher® Chef’s Naturals® Almond-Coconut Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup bittersweet or semisweet chocolate chips
- 1/2 cup sweetened flaked coconut, plus more for rolling (optional)
Directions
- Position 1 rack in upper third of oven and 1 rack in lower third and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
- Using stand mixer fitted with paddle attachment, beat butter, both sugars and vanilla until light, about 2 minutes.
- Add egg and beat 1 minute, stopping to scrape down sides of bowl.
- Mix all-purpose flour, Fisher® Chef’s Naturals® Almond-Coconut Flour, baking soda and salt in medium bowl.
- Mix dry ingredients into butter mixture just to blend.
- Mix in chocolate chips then 1/2 cup coconut.
- Roll dough into balls using ¼ cup dough for each, then roll in coconut.
- Place dough balls on prepared baking sheets, about 2 inches apart.
- Bake cookies until light golden brown (switching sheets from top to bottom racks and rotating sheets back to front halfway through baking), 16 to 18 minutes.
- Transfer cookies to racks and cool.Note: Store in airtight container at room temperature for up to 1 day.
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