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Toasted Coconut and Dark Chocolate Chunk Cookies

Chewy cookies studded with toasted coconut and dark chocolate chunks for a rich, crunchy treat.
Prep Time15 minutes
Cook Time11 minutes
Total Time26 minutes
Servings: 6 people

Ingredients

  • 2.25 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/4 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 large egg
  • 3/4 cup unsweetened shredded coconut toasted (see notes)
  • 1 oz dark chocolate bar chopped into chunks (about 3–5 pieces), e.g., Hershey's Special Dark

Instructions

  • Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned; set aside to cool.
  • In a large bowl whisk together the all-purpose flour, baking soda, salt, and toasted coconut; set the dry mixture aside.
  • In another large bowl, cream the softened unsalted butter for about 30 seconds with a mixer until smooth.
  • Add the dark brown sugar, light brown sugar, and granulated sugar to the butter and beat until the mixture is light and fluffy, about 2 to 3 minutes.
  • Mix in the egg, vanilla extract, and almond extract until evenly incorporated.
  • Add the dry flour mixture to the wet ingredients and mix until just combined; the dough may be crumbly.
  • Fold in the chopped dark chocolate chunks until distributed throughout the dough.
  • Cover the bowl and chill the dough in the refrigerator, preferably overnight, until firm enough to scoop.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
  • Scoop about 2 tablespoons of dough per cookie and roll into smooth balls; place them on the prepared baking sheet about 2 inches apart.
  • Bake for 9 to 11 minutes, until edges are set and centers are slightly soft; cool on the sheet for 2 minutes, then transfer to a cooling rack to finish cooling.

Equipment

  • large mixing bowl
  • whisk or spoon
  • Hand mixer or stand mixer
  • skillet or baking sheet (for toasting coconut)
  • parchment paper or silicone baking mat
  • Baking Sheet
  • cooling rack
  • Measuring cups and spoons

Notes

  • Toast coconut in a skillet over medium heat until lightly browned and fragrant.
  • Stir constantly while toasting to prevent burning.
  • Chill dough overnight for firmer, easier-to-scoop cookies.
  • Use parchment or a silicone mat to prevent sticking.
  • Cookies continue to set as they cool; do not overbake.