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Coconut Chocolate Chunk
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Chewy Coconut Chocolate Chip

Chewy Coconut Chocolate Chip Cookies made with whole wheat flour, butter, coconut and oats. I've made these with both chips and chunks and both versions are great. The dough is dry and the cookies don't spread much, but with all of the chocolate and coconut they are very satisfying.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 24
Author Cookie Madness

Ingredients

  • 1 ½ cups whole wheat flour stirred and carefully scooped into cup (6.8 oz)
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 stick 4 ounces unsalted butter, at room temperature
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 1 cup quick cooking rolled oats
  • 1 cup unsweetened shredded coconut sweetened is okay, too
  • ½ to 1 cup dark chocolate chip or chunks

Instructions

  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • With an electric mixer, beat the butter, brown sugar, and granulated sugar until creamy.
  • Add the vanilla and the egg and beat for 30 seconds, then beat in the yolk.
  • By hand, or using lowest speed of a stand mixer (if using a handheld mixer, do it by hand), add the flour mixture and stir until blended. Stir in the oats, coconut and chocolate chips.
  • At this point the batter should be very thick and you should be able to shape it into 24 balls. Chill the shaped balls of dough for at least 30 minutes or until ready to bake.
  • Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  • Arrange dough balls at least 2 inches apart on a baking sheet.
  • Bake one sheet at a time for 7 minutes, then remove tray from the oven and bang against a hard, heat-proof surface to deflate the cookies. Return to oven and bake the cookies for another 4 to 7 minutes or until they appear set.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The original version of this recipe called for only ½ cup of whole wheat flour. I made them with ½ cup, but they spread too much and were too buttery. I think it should be 1 ½ cups.