Toasted Coconut Chocolate Chip Cookies

Happy Sunday, Y'all!
I hope you're having a relaxing weekend so far, I know I am! We've cooked out delicious burgers and brats, have football going on the big screen, and I have one sleepy/handsome man beside me on the couch. Great fall day if you ask me!

I love spending time over at BF's house. He has 3 wonderful friends who live with him that we both adore - they bring a lot of joy into my life! As per the usual, I've already received baked goods requests within the first hour of being here {silly boys!}, and one of the top requested is my new Toasted Chocolate Chip Cookies recipe.

I came up with this recipe a few weeks ago using a few of my go to cookie dough recipes as the base. Adam is the biggest coconut lover, so I thought it would be fun to throw in a nice twist on a great American classic... the chocolate chip cookie.

I loved the way this recipe turned out on the first try - definitely a keeper! The cookies have soft, chewy centers with perfectly browned edges. The toasted coconut added a nice texture and a subtle nutty flavor. And of course, melty chocolate chips were the perfect way to top off a delicious cookie.

This recipe has not only been approved, but thumbs'd up by 4 hungry boys, countless co-workers, and my cookie-loving brother. Try it out, you won't be disappointed!


{ Toasted Coconut Chocolate Chip Cookies }





Ingredients:

1 cup butter (room temperature)
1 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips (or I love using chocolate chunks!)
2 cups toasted sweetened coconut


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Directions:


1) Preheat the oven to 375 degrees.

2) Measure 2 cups of sweetened, flaked coconut and spread it evenly on a baking sheet. Bake in the oven for 5 minutes. Remove baking sheet and stir coconut halfway through to ensure consistently toasted coconut.

When you remove from the oven after the 5 minutes is up, coconut should be a nice golden honey brown color.

3) In a large bowl, cream together the butter, brown sugar and white sugar until fluffy and blended.

4) Beat in the eggs one at a time, then stir in the vanilla.

5) Combine the flour, baking soda and salt; stir into the creamed mixture.

6) Mix in chocolate chips and toasted coconut by hand. Drop by rounded spoonfuls onto cookie sheets.

7) Bake for 8 minutes - cookies may look undercooked, but they are done. Let cookies cool on baking sheet for 4-5 minutes before removing to a wire rack to cool.


Bon Appetit!








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