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To make delicious coconut chocolate chunk cookies, you need the right ingredients. Here’s what to gather: - 1 cup all-purpose flour - 1/2 cup shredded unsweetened coconut - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/3 cup brown sugar, packed - 1/3 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 3/4 cup semi-sweet chocolate chunks - 1/2 cup chopped macadamia nuts (optional) These ingredients work together to create a sweet, chewy cookie. The shredded coconut adds a nice texture and flavor. The chocolate chunks melt beautifully, providing a rich taste. If you want a nutty crunch, add macadamia nuts. They pair well with chocolate and coconut. Always use fresh ingredients for the best results. Happy baking! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven heats, line a baking sheet with parchment paper. This makes cleanup easier and helps prevent sticking. In a medium bowl, add 1 cup of all-purpose flour, 1/2 cup of shredded unsweetened coconut, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these ingredients together well. Make sure there are no lumps. Set this bowl aside for later. In a large bowl, take 1/2 cup of softened unsalted butter. Add 1/3 cup of brown sugar and 1/3 cup of granulated sugar. Beat these together until the mixture is light and fluffy. This should take about 2-3 minutes. The sugars help add sweetness and texture. Next, crack 1 large egg into the butter and sugar mixture. Pour in 1 teaspoon of vanilla extract. Mix until everything is well combined. Slowly add the dry mixture to the wet mixture. Stir until just combined. Avoid overmixing to keep your cookies soft. Now, it’s time for the fun part! Fold in 3/4 cup of semi-sweet chocolate chunks. If you like nuts, add 1/2 cup of chopped macadamia nuts. Gently mix until the chocolate and nuts are evenly spread throughout the dough. This adds flavor and crunch. Using a tablespoon or cookie scoop, drop rounded balls of dough onto your prepared baking sheet. Space them about 2 inches apart. Bake the cookies in your preheated oven for 10-12 minutes. Look for lightly golden edges and slightly underbaked centers. This keeps them chewy. After baking, allow the cookies to cool on the sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious coconut chocolate chunk cookies! To get cookies that are soft and chewy, follow these tips: - Use soft butter, not melted. This helps create a light texture. - Do not over-mix the dough after adding dry ingredients. Stir until just combined. - Bake until the edges are golden. The centers should look a bit underbaked. These steps ensure that your cookies remain soft and tender. You can customize the recipe easily. Here are some ideas: - Swap all-purpose flour with gluten-free flour for a gluten-free option. - Use coconut oil instead of butter for a dairy-free choice. - Replace semi-sweet chocolate with dark chocolate for a richer taste. - Try chopped pecans or walnuts in place of macadamia nuts. These substitutions keep the cookies delicious and fun! Baking cookies can be tricky, but these tips help: - Always preheat your oven. It ensures even baking. - Use parchment paper to prevent sticking and make cleanup easier. - Space cookies about 2 inches apart. This allows them to spread without sticking. - Let cookies cool on the sheet before moving them to a rack. This helps them set. Following these tips gives you the best cookies every time! Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances their flavor. Use Fresh Ingredients: Ensure your baking soda and spices are fresh for the best rise and flavor. Stale ingredients can lead to flat or bland cookies. Experiment with Add-ins: Feel free to customize the recipe by adding dried fruits or different nuts. Each variation can create a new flavor profile. Don’t Overbake: Cookies will continue to cook on the baking sheet after being removed from the oven. Take them out when the edges are golden and the centers look slightly underbaked for a chewy texture. {{image_2}} You can change the flavor and crunch by adding different nuts. Try walnuts, pecans, or almonds. Each nut brings a unique taste. For a tropical twist, add more macadamia nuts. They pair well with coconut and chocolate. Just chop them into smaller pieces for even mixing. Switching the chocolate can change the cookie's taste. Dark chocolate offers a rich, bold flavor. It balances well with the sweet cookie. White chocolate gives a creamier, sweeter bite. You can mix both types for a fun twist! Use the same amount as semi-sweet chunks for a tasty treat. Dried fruits add natural sweetness and chewiness. Consider adding raisins, cranberries, or chopped apricots. They complement the coconut nicely. You can also mix in seeds like sunflower or pumpkin for added crunch. Just remember to keep the total mix-ins to about one cup. This keeps the dough balanced. Store your coconut chocolate chunk cookies in an airtight container. This keeps them fresh and soft. Place parchment paper between layers to prevent sticking. For added freshness, keep them in a cool, dry spot. To freeze, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until firm. Once frozen, transfer them to a freezer bag. Squeeze out the air and seal tightly. You can store them for up to three months. Coconut chocolate chunk cookies last about a week at room temperature. If stored properly, they will stay fresh. If you freeze them, they can last for three months. Just thaw them at room temperature when you want to enjoy. Yes, you can. Use gluten-free flour instead of all-purpose flour. Make sure it has a good blend. This change will keep the texture nice. The cookies may taste slightly different, but they will still be tasty. To make softer cookies, use more butter or add an extra egg yolk. You can also bake them for a shorter time. Check the cookies when they look a bit underbaked. They will continue to cook on the baking sheet. You can swap macadamia nuts for walnuts or pecans. You can also skip the nuts altogether if you prefer. Chocolate chips work well too, adding extra chocolate flavor. Yes, you can make the dough ahead. Just wrap it tightly in plastic wrap and chill it. You can store it in the fridge for up to three days. When ready, scoop and bake as usual. Look for lightly golden edges and a soft center. The cookies will firm up as they cool. If the edges are brown, you may have baked them too long. This blog post shared a simple cookie recipe, covering key ingredients and steps. You learned how to prepare, mix, and bake these delicious treats. I also included tips, variations, and storage methods to suit your taste. Remember, baking can be fun and creative. Use ingredients you love and feel free to make changes. Enjoy your cookies fresh, share them with friends, and savor every bite!

Coconut Chocolate Chunk Cookies

Delicious cookies with coconut and chocolate chunks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup shredded unsweetened coconut
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.33 cup brown sugar, packed
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.75 cup semi-sweet chocolate chunks
  • 0.5 cup chopped macadamia nuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, shredded coconut, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter with both sugars (brown and granulated) until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla extract to the butter mixture, mixing until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Gently fold in the chocolate chunks and chopped macadamia nuts (if using) until evenly distributed.
  • Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
  • Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve on a rustic wooden platter and garnish with chocolate chunks and shredded coconut.
Keyword chocolate, coconut, cookies