Coconut Chocolate Chip Cookies – The Stay At Home Chef

4 minutes, 55 seconds Read


Coconut Chocolate Chip Cookies are more than just a dessert; It’s a fun journey into the world of baking. The perfect combination of coconut and rich chocolate chips results in an irresistibly soft and chewy cake. With a quick preparation time, they are an excellent choice for busy moms who want to enjoy homemade cakes without spending hours in the kitchen. The warm, inviting scent of this cookie baking is sure to make your kitchen the most popular room in the house.

Why you will love this

  • Quick and easy: Ready in less than 30 minutes, perfect for busy schedules.
  • Delicious flavor combo: The tropical taste of coconut mixed with classic chocolate chips.
  • Freezer friendly: The dough can be frozen for up to 3 months, making it suitable for future baking.

The key to a great cake is understanding your ingredients. Here’s a quick guide:

  • Salted butter: Adds richness and depth. Vegan butter or unsalted butter can be substituted with a pinch of salt as needed.
  • Brown sugar: Provides moisture and a caramel-like flavour. Light or dark can be used interchangeably.
  • White sugar: Adds sweetness and helps with the texture of the cookies.
  • egg: Combine the ingredients together. Replace with flax eggs or a commercial egg substitute from the grocery store.
  • Flour for all uses: biscuit base; For a gluten-free version, use a 1:1 gluten-free flour blend.
  • Milk chocolate chipsSweet and creamy. Dark chocolate chips are a good alternative to a less sweet option.
  • Coconut flakes: Adds a tropical touch. If you don’t like it, omit it or replace it with nuts for more crunch.

Frequently asked questions

Can I add nuts to this recipe?

definitely! Chopped almonds or pecans would be a great addition.

Is it necessary to use parchment paper?

Although not necessary, parchment paper helps with easy baking and clean-up.

How do I store the remaining dough?

Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months

How many cookies will this recipe make?

As written, this recipe will make 24 cookies using about 2 tablespoons of dough per cookie. If you make cookies half the size, you’ll end up with 48 cookies that cook a few minutes faster. Keep a close eye on baking times when resizing your cookies.

find the mistakes and resolve it

  • Cookies spreading too much? Make sure the butter is not too soft and refrigerate the dough for 30 minutes before baking.
  • Cookies too hard? do not make it too much; They should still be soft in the center when you take them out of the oven.
  • Dough too dry? Add a tablespoon of milk or water to adjust the consistency.

Tips from the chef

  • Don’t over mix: Mix just until combined to keep the cookies soft.
  • Bake in batches: Avoid overcrowding the baking tray until it is cooked.
  • Cool on baking sheet: Allow the cookies to cool for a few minutes on the baking tray before transferring them to a wire rack.
  • color: The edges should be a light golden brown, while the center remains slightly lighter.
  • texture: The edges will be firm and slightly crispy, the tops slightly cracked, and the center should still be soft.
  • measuring: The cookies will spread and puff slightly as they bake. It should look fuller, not flat.
  • scent: A sweet, fragrant scent with hints of coconut and chocolate that should fill your kitchen.

Storage and freezing instructions

Store at room temperature

  • cooling: Leave the cookies to cool completely on a wire rack before storing them. This prevents condensation inside the container, which could make the cookies soggy.
  • container: Use an airtight container to maintain freshness. You can line the cookies with parchment or wax paper to keep them from sticking together.
  • location: Store the container in a cool, dry place away from direct sunlight or heat sources.
  • Duration: If stored properly, cookies will stay fresh for 3 to 5 days.
  • formation: Form the biscuit dough into balls as you do when preparing bread.
  • Freeze: Place the dough balls on a baking tray lined with parchment paper. Freeze until solid, about 1-2 hours. This prevents the dough balls from sticking to each other.
  • storage: Once frozen, transfer the dough balls to a resealable plastic freezer bag or airtight container. Label the bag or container with the date.
  • Duration: The dough can be kept in the freezer for up to 3 months.

Frozen dough bread

  • Ice meltingPreheat the oven. You can bake the dough straight from the freezer, or let it thaw on the baking sheet while you preheat the oven.
  • Baking time: Frozen dough may require an additional 2-3 minutes of baking time compared to non-frozen dough. Keep an eye on the cookies and look for the usual signs of doneness.

Freeze baked cookies

  • cooling: Make sure the cookies are completely cool before freezing them.
  • Pre-freezing: Place the biscuits in a single layer on a baking tray, then place them in the freezer until firm. This prevents them from sticking together in the freezer bag.
  • storage: Transfer the frozen cookies to a resealable plastic freezer bag or an airtight container. Separate layers of cookies with parchment paper.
  • Duration: Baked biscuits can be frozen for up to 3 months.

Defrost baked biscuits

  • Room temperatureTo defrost, take out the required number of cookies and leave them at room temperature for 15-20 minutes.
  • Reheating (optional): For a warm, fresh flavor, you can reheat the thawed cookies in the oven at 350°F until warm, about 5 minutes.

Watch the video below Caitlin will guide you through every step of this recipe. Sometimes it helps to have a visual, and we always provide you with our cooking demonstration. You can find the full collection of recipes at Youtube, Watch Facebook, Or we have Facebook pageOr here on our website with the corresponding recipes.



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