Jonathan Harvey’S Aunt Katie’S Best Of The West Coconut .

These decadent coconut chocolate chip cookies offer a perfect balance of chewy texture and rich flavor. Infused with melted semi-sweet chocolate and studded with more chips, they are enhanced by the tropical sweetness of shredded coconut. The addition of an extra egg white ensures a slightly crisp edge while maintaining a soft center. Ideal for holiday gatherings, potlucks, or a cozy afternoon treat, these cookies are a crowd-pleaser that brings a taste of the west to your kitchen. They pair beautifully with cold milk or hot coffee.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 60

Calories: 1469.3

Dietary: Vegetarian

Description

These decadent coconut chocolate chip cookies offer a perfect balance of chewy texture and rich flavor. Infused with melted semi-sweet chocolate and studded with more chips, they are enhanced by the tropical sweetness of shredded coconut. The addition of an extra egg white ensures a slightly crisp edge while maintaining a soft center. Ideal for holiday gatherings, potlucks, or a cozy afternoon treat, these cookies are a crowd-pleaser that brings a taste of the west to your kitchen. They pair beautifully with cold milk or hot coffee.

Ingredients

3 cup All-purpose flour
1 teaspoon Baking soda
3/4 cup White sugar
3/4 cup Brown sugar
1 cup Butter, softened
2 Eggs
1 Egg white
1 teaspoon Vanilla extract
2 cups Semi-sweet chocolate chips
2 cups Shredded coconut

Directions

1
Preheat oven to 375&# 194;Â°F (190ÃÂ°C).
2
In a small bowl, sift together the flour and baking soda; set aside.
3
In a large bowl, cream together the softened butter and white sugar until smooth.
4
Melt 1 cup of the semi-sweet chocolate chips and stir into the butter mixture.
5
Beat in the eggs, egg white, and vanilla extract until well combined.
6
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
7
Fold in the remaining chocolate chips and shredded coconut.
8
Drop rounded tablespoons of dough onto ungreased baking sheets.
9
Bake for 9 to 12 minutes, or until edges are golden brown.
10
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 1469.3kcal

% Daily Value *
Total Fat 53.1g82%
Saturated Fat 31.8g159%
Cholesterol 222.2mg75%
Sodium 450.6mg19%
Total Carbohydrate 226.2g76%
Dietary Fiber 4.9g20%
Sugars 90.0g
Protein 21.8g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra flavor, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes before adding it to the dough.

You can substitute the semi-sweet chocolate chips with chocolate mint chips or white chocolate chips for a different variation.

Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: coconut, chocolate chip, cookies, baking, dessert, chewy, homemade, holiday treat, vanilla, butter, flour, eggs, sugar, baking soda, chocolate chips, shredded coconut, easy recipe, family favorite, west coast, snack

Read it online: https://www.chefs-mate.com/recipe/jonathan-harveys-aunt-katies-best-of-the-west-coconut/