Coconut Crunch Cookies have have my favorite combinations of ingredients. These cookies are packed with chocolate and coconut making them slightly chewy inside and with crispy edges.
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Why You'll Love this Recipe
Great texture and flavor: The cookies, while warm from the oven were slightly crispy on the edges, chewy on the inside, chocolatey and melty. Just plain yummy!
Simple ingredients: made with ingredients you probably already have in the pantry.
Ingredients
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Unsalted butter, this should be at room temperature
Light brown sugar
Large eggs
Coconut flakes
Chopped pecans
Instructions
- Preheat oven to 375. In a large bowl using a hand mixer at medium speed, cream butter and sugar until light and fluffy.
- Add eggs and extracts and mix until creamy. Set aside.
- In another large mixing bowl, combine flour, baking soda and salt. Gradually add dry ingredients to wet ingredients, until well incorporated. Stir in the coconut, chocolate chips, and nuts.
- Line a baking sheet with parchment paper. Using small cookie scoop, drop onto cookie onto prepared baking sheet. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.
Equipment
Variations
- Use toasted coconut in the cookies. Toast the coconut in a 325 degree oven for 3 minutes, until golden brown.
- Substitute milk chocolate or white chocolate chips for the dark chocolate.
Tips
- The butter is softened if you can press your finger into the stick easily. If the room is not warm enough for the butter to do this, soften in a microwave safe dish at 30% for 15 seconds. Repeat if necessary.
Storage
Room temperature: store cookies in an airtight container on the counter up to 1 week.
Freeze: cookies can be frozen in an airtight freezer safe container up to 3 months.
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Serving Suggestion
Serve cookies with a glass of cold milk or hot tea as after dinner dessert or snack.
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📖 Recipe
Coconut Crunch Cookies
Equipment
- Wooden spoon
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups flaked coconut
- 6 ounces dark chocolate chips
- 1½ cups finely chopped pecans
Instructions
- Pre-heat oven to 375. In a large bowl using a hand mixer at medium speed, cream butter and sugar until light and fluffy.
- Add eggs and extracts and mix until creamy. Set aside.
- In another large mixing bowl, combine flour, baking soda and salt. Gradually add dry ingredients to wet ingredients, until well incorporated. Stir in the coconut, chocolate chips, and nuts.
- Line a baking sheet with parchment paper. Using small cookie scoop, drop onto cookie onto prepared baking sheet. Bake for 10 minutes or until lightly browned. Cool for 1 minute before removing from pan to rack.
