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Chewy Coconut Chocolate Chunks
Coconut lovers rejoice! This moist, chewy cookie combines coconut dough with flaked or shredded coconut and chocolate chunks, for an irresistible grown-up take on a chocolate chip cookie.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup coconut milk powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tablespoon light corn syrup
- 1/4 teaspoon coconut flavor
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups large flake unsweetened coconut
- 1 1/2 cups bittersweet chocolate chips
Instructions
- Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment paper.
- In a large mixing bowl, cream together the butter, coconut milk powder and sugars. Stir the coconut milk powder through a strainer as you add it to the mixing bowl, to take out any lumps.
- Beat in the egg, corn syrup, and coconut flavor. Scrape the sides and bottom of the mixing bowl, and beat for another 30 seconds to make sure everything is evenly combined.
- Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.
- Mix in the coconut and chocolate chips or chunks.
- Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here.
- Bake just until the edges of the cookies are a light golden brown. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring to a rack to finish cooling completely.
- Yield: 40 cookies.
Nutrition Information
- Serving Size 1 cookie, 32g
- Servings Per Batch 40
Amount Per Serving:
- Calories 155
- Calories from Fat 86
- Total Fat 10g
- Saturated Fat 7g
- Trans Fat 0g
- Cholesterol 15mg
- Sodium 72mg
- Total Carbohydrate 16g
- Dietary Fiber 1
- Sugars 9g
- Protein 2g
* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.
Tips from our bakers
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Reviews
These cookies are phenomenal! I read some of the reviews that said the dough was dry. The dough was stiff, but definitely not dry. I made the recipe as instructed, but realized at the last minute that I was out of corn syrup, so I substituted honey. Worked just fine. Our new favorite!
Delicious! Used large flake coconut and Burgundy chunks. Dough was very easy to work with. Just scrumptious!
Delicious! Used large flake coconut and Burgundy chunks. Dough was very easy to work with. Just scrumptious!
I had these in the KAF store and they were awesome! Could not wait to print out the recipe and try them for myself.
I agree with Linda of Massachusetts - Great ingredients, but they were dry and a little like a shortbread. I have some dough left. I am going to add a little coconut oil to the dough and see how that comes out. If I make them again, I will try less flour. I guess I would recommend it with reservation; namely, take heed of the other comments.
My family love, love, loved these cookies. Declared best ever by some - and I've made a lot of cookies in my day. Taste reminicent of Mounds Bar. Double batch of dough tried to escape mixer bowl so use the flour guard,
Due to comments on dryness I cut back on the flour by 1/2 cup. Did not have bittersweet chocolate so I used 1 cup of semi-sweet and 1/2 cup of milk chocolate. Cookies turned out perfect in 10 min and taste heavenly. Will be making repeatedly!
Omitted coconut milk powder and added 1/2 tspn coconut extract. Those large flakes & chocolate pieces looked so appealing. I pulled them from the oven while they still appeared slightly underdone. They were easy and fantastic!
Great tasting cookie. Very easy to make.
These are now my favorite chocolate chunk cookies; they are spectacular. I used a scale to measure ingredients. The dough was not at all dry, and the finished cookies look just like the picture.
