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Chewy Coconut Chocolate Chunks

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

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.

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At a glance

Prep
Bake
Total
Yield
40
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment paper.
  2. 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.
  3. 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.
  4. Whisk together the flour, salt, baking soda, and baking powder; beat into the butter mixture until evenly combined.
  5. Mix in the coconut and chocolate chips or chunks.
  6. Scoop by the tablespoonful onto the prepared baking sheets, and bake for 9 to 11 minutes. A tablespoon cookie scoop works well here.
  7. 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.
  8. 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.